Greek Tomato and Feta Salad

     Juicy tomatoes, cool crisp cucumber, and salty feta cheese are a winning combination

makes 4–6 servings

prep 20 mins

1lb 5oz (600g) ripe plum tomatoes

1 cucumber

7oz (200g) feta cheese

1/2 cup pitted Kalamata olives

juice of  1/2lemon

1/4 cup extra virgin olive oil

salt and freshly ground black pepper

8 large basil leaves, torn into pieces 

 1 .

Cut the tomatoes into chunks. Peel away about half 

of the cucumber skin. Quarter the cucumber lengthwise, scoop out the

seeds, then chop the cucumber. Arrange the tomatoes and cucumber

on a serving platter.

2 .

Drain the feta and cut into small cubes. Sprinkle the feta and

olives over the vegetables. Sprinkle the lemon juice over the salad and

drizzle with the oil. Season with salt and pepper and toss.

3 .

Add the basil, toss again, and serve.

●

Prepare ahead The salad can

be made through step 2, stored at

room temperature, for up to 2 hours.

Add the basil just before serving.