Baby Greens with tiny Heirloom Tomatoes

6 cups mixed baby greens

1 1/2 cups cherry tomatoes, halved (red and yellow tomatoes)

1 cucumber, thinly sliced

1/4 cup basil leaves, roughly chopped

1/4 cup mint leaves, roughly chopped

1 T extra virgin olive oil

2 tsp sherry vinegar

1/4 tsp salt

pepper to taste

feta cheese, garnish

In a small bowl, whisk olive oil, sherry vinegar, salt and pepper and set aside. In a large bowl, combine greens, tomatoes, cucumber, basil, and mint. Pour the dressing over the salad. Sprinkle with the feta cheese.


Makes 6 servings