Greek Salad

I thought I´ll slot in a recipe post here before posting up another one of
my travel tales.  This salad is not new and it is one of the consistent salad
I come across over and over again in many restaurant/hotel buffet
spread where I grew up.  I never touch them - mainly because I detest
any form of raw tomato on my plate and I have a good reason for
that.  The tomatoes sold there are generally tasteless and nothing like what
I am getting here in Europe. But its different story now.  I would without
fail being drawn to picking up a packet of tomatoes whenever I am at
the supermarket aisle.  They are sweet, juicy and are full of aroma which
I feel is so essential when one wants to eat them as a salad.  I have been
eating lots of salad lately.  We are getting more and more fresh produce
lately so lets say, I like to go with the flow and eat local as much as I can.

Here´s a simple recipe to whip up for a simple meal with your love ones.

1.  Quarter 1 large cucumber or 3-4 small cucumbers.
2.  Cut cocktail tomatoes into half. You need about 20.
3.  Cube 1/2 packet of feta cheese into little cubes as shown above.
4.  Slice up 6-10 black, greek olives.
5.  Add in your choice of herbs.  I´d used thyme here as I find them mild
     tasting enough to compliment the strong black olive flavour.
6.  For dressing, mix together 2-3 tablespoon olive oil, 2 tablespoon of black
     olive juice (from the bottle) with a pinch of salt/pepper.  Drizzle them over
     the salad mixture and mix thoroughly.
7.  Serve cold.