Tomato, Cucumber, and Mint Salad
2 large tomatoes, sliced
2 large cucumbers, peeled and thinly sliced
1 cup (250 ml) crumbled feta cheese
12 to 16 oil-cured, Greek style black olives
1 Tbs (15 ml) fresh mint, cut into very fine strands (chiffonade)
1 Tbs (15 ml) lemon juice
2 Tbs (30 ml) extra virgin olive oil
Salt and freshly ground black pepper to taste
Arrange the tomato slices on a serving platter or on individual
plates. Arrange the cucumbers on top, and then add the feta cheese
and the olives. Sprinkle with the mint, and then drizzle the lemon
juice and olive oil over all. Season with salt and pepper. Serves 4
to 6.