Ingredients:
- 4 large chopped vine tomatoes
- 1 roughly chopped cucumber
- 1 a thinly sliced red onion
- 16 Kalamata olives
- 1 teaspoon dried oregano (optional)
- 100g feta cheese cut into chunks
- 3 tablespoons Garden Mint Olive Oil
- 1 tablespoon Pomegranate and fig balsamic
Method
Combine all of the ingredients in a salad bowl. Dress the salad with the mint olive oil and the pomegranate and fig Balsamic, 10 minutes before serving, so that the olive oil and Balsamic Vinegar can soak into the feta.
Serve
Lightly season, then serve with crusty bread to mop up all of the juices.