Food for 2: Summer Greek Salad (my way)

If you love the flavours and textures of fetta cheese and olives, you will love what we had for dinner tonight. This is Summer Greek Salad (my way).

This is how it's put together. First, grab yourself a basket for harvesting. Then with your trusty clean gardening scissors, start snipping away!

With your basket of fresh produce, head back into your kitchen for the assembly plus a few key ingredients.

Yes, these ingredients are not from the garden and instead from the supermarket.

This delightfully fresh and flavoursome salad is ideal on its own with proscuitto on top or as an accompaniment to a main meal such as chargrilled steak, pan fried Tasmanian Salmon, pan fried chicken in lemon & thyme. Let your imagination and taste buds take over!

Ingredients
16 small vine ripened cherry tomatoes (or 1 punnet of store bought)
4 handfuls of salad leaves
10 basil leaves, torn up to release its aroma
4 sprigs of oregano leaves
3 snow peas, sliced into strips
1/4 red spanish onion, sliced thinly
Olives (kalamata, green olives)
50g fetta cheese, broken up

-Dressing-
4 parts Extra Virgin Olive Oil
1 part Balsamic Vinegar
Salt and Pepper, to taste

Bon Appetit!