Susan's Favourite feta salad


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


  • 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

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