- Tomatoes – 5, chopped into thick slices
- Cucumber – 1, cut into chunks
- Red Onion – 1, thinly sliced
- Kalamata Olives – 24, small
- Greek Feta Cheese – 200 gms, cubed
- Thyme Leaves – 1/2 cup, chopped
- Oregano – 1 sprig
- Extra-Virgin Olive Oil
- Sea Salt
- Arrange the tomato, cucumber and onion on a serving platter.
- Scatter the olives over and add the cheese.
- Scatter the thyme and oregano over the salad.
- Drizzle olive oil on top.
- Season with salt.