This salad was thrown together with left over ingredients and it turned out to be delicious! Top it with the dressing of your choice, or with our suggested olive oil, sea salt, and fresh balsamic reduction mixture.
4 Kumato Tomatoes
2 Tomatoes on the Vine
1/2 bunch watercress
1/2 lb fresh goat’s milk feta cheese
Handful of fresh basil leaves, torn or sliced
Castelvetrano green olives
Sprinkle of Celtic Sea Salt
Extra virgin olive oil (first cold pressed)
1. Wash and dry watercress, placing into salad bowls as the first layer of the salad.
2. Chop tomatoes and place overtop of watercress.
3. Add basil and the green olives. Top with crumbled feta.
This salad serves 2 people.