Ingredients:

  • 2 cups (300g) cherry or grape tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 4 oz (115g) feta cheese, chilled
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 1/4 tsp (0.5g) cracked black pepper

Instructions:

  1. Halve the cherry tomatoes and dice the cucumber into uniform pieces. Note: Keep the pieces roughly the same size for a better mouthfeel.
  2. Slice the red onion as thinly as possible and place all vegetables into a large mixing bowl.
  3. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, and black pepper until the mixture is slightly thickened and combined.
  4. Pour the dressing over the vegetables and toss gently until everything is glistening.
  5. Using a box grater, shave the chilled feta directly over the top of the salad.
  6. Sprinkle the fresh basil leaves over the cheese.
  7. Gently fold the salad one last time to incorporate the feta without smashing the shreds.
  8. Let the salad rest for 10 to 15 minutes before serving. Note: This allows the flavors to meld without the veg collapsing.