Italian Herb Infused Village Salad

Ingredients

• 1 large English cucumber, chopped into chunks
• 4 medium Vine-ripened tomatoes, wedged
• 0.5 cup Red onion, thinly sliced
• 0.5 cup Kalamata olives, pitted
• 200 grams Feta cheese, cubed
• 0.25 cup Fresh basil leaves, torn
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Dried oregano
• 2 tablespoons Balsamic glaze
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   Wash all fresh vegetables and pat them dry thoroughly to prevent a watery salad.

2. 2

   In a large wooden salad bowl, combine the chopped cucumber, tomato wedges, and sliced red onion.

3. 3

   Add the Kalamata olives and the torn fresh basil leaves to the vegetable mixture.

4. 4

   Drizzle the extra virgin olive oil over the ingredients and sprinkle with dried oregano, salt, and pepper.

5. 5

   Toss the salad gently with large spoons until the vegetables are evenly coated with the oil and herbs.

6. 6

   Place the cubed feta cheese on top of the salad rather than mixing it in to keep the cheese intact.

7. 7

   Just before serving, drizzle the thick balsamic glaze in a decorative zig-zag pattern across the top.

8. 8

   Serve immediately at room temperature for the best flavor profile.