A light and simple recipe for the perfect Summer Salad, with strawberries and feta cheese
120g Salad leaves
half a cucumber
100g Baby tomatoes
2 rounds of Feta, cubed
8 Strawberries, quartered
Wash the salad leaves and arrange on a plate or in a bowl.
Halve the cucumber, and arrange on top of the salad leaves.
Scatter the washed baby tomatoes over the salad.
Cube the Feta, and quarter the strawberries, and arrange on the salad.
Finely slice the radishes and layer on top.
Drizzle with Olive oil and balsamic glaze. Grind with a generous amount of black pepper and serve immediately.
Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson