Recipe: Greek Salad

Greek salad

3 medium tomatoes

1 cucumber

1 cup of choy sum (or greens of your choice)

1/4 cup of chopped fresh basil

1/4 cup of crumbled feta

Dressing:

1 tablespoon olive oil

1/2 tablespoon of balsamic vinegar

1 clove garlic, microplaned

1 teaspoon of lime or lemon juice

Tiny bit of truffle mustard (I just dip the fork)

Salt & pepper

Chop your tomatoes (removing the seeds) and cucumber (keeping them) and add the basil and choy sum. Mix your dressing with a fork and toss over the salad. Top with a good amount of feta cheese and dive in. It’s even better if you have the patience to let it sit for 30 minutes in the fridge before serving.