- 400g firm feta, sliced
- 250g cherry tomatoes, sliced
- 1 white onion, thinly sliced
- 2 cucumbers, peeled and sliced
- 1 cup (180g) mixed olives
- ¼ cup basil leaves
- ¼ purple basil leaves
- cracked black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- Heat a large non-stick frying pan over high heat. Fry the feta for 1–2 minutes each side or until golden.
- Divide between serving plates and top with the tomato, onion, cucumber, olives, basil and purple basil. Sprinkle with pepper and drizzle with the vinegar and oil to serve. Serves 4.
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