Sweet sun-ripened tomatoes are rarely more delicious than when served with feta cheese and
olive oil. This salad, popular in Greece and Turkey, is enjoyed as a light meal with pieces of
crispy bread.

900 g/2 lb tomatoes
200 g/7 oz feta cheese
120 ml/4 fl oz/ 1/2 cup olive oil, preferably Greek
12 black olives
4 sprigs of fresh basil freshly ground black pepper
Serves 4
Remove the tough cores from the tomatoes with a small sharp knife.
Slice the tomatoes thickly and arrange in a shallow dish.
Crumble the cheese over the tomatoes, sprinkle ith olive oil, then strew with olives and fresh basil. Season with black pepper and serve at room temperature.

Feta cheese has a strong flavour and can be salty. The least salty variety is imported from Greece and Turkey and is available from specialist delicatessens.