Ingredients

• 3-4 fresh Roma or plum tomatoes, each cut into about 8 pieces
• 375 ml. can of whole medium black pitted olives, drained
• 1/4 cup fresh basil, chopped - substitute with 1 tsp. dried basil if necessary
• 2-inch cube of feta cheese, crumbled
• 1 tbsp. organic cider vinegar
• 2 tbsp. extra virgin olive oil

Instructions

• Use a large plate instead of a bowl to effectively serve this salad.
• Place tomato chunks on plate.
• Cover with olives and basil and feta cheese.
• Mix oil & vinegar together and drizzle over top of salad.
• Serve at room temperature for maximum flavor.