Avocado & Feta Cheese Salad

Ingredients

20-30 cherry tomatoes, or 3-4 organic vine-ripened tomatoes, deseeded, and finely chopped
4-5 green onions, chopped
2 cucumbers (about 2 cups), peeled, cut in fourths, deseeded (if necessary), and finely chopped
1 ripe avocado, cubed
l/2-1 lemon, juice squeezed onto cubed avocado to keep it from turning brown; add the rest to the salad
1/4 cup (75-100 grams) Feta cheese, crumbled or finely cubed
10-12 large Greek olives - a variety of black and green is nice
1-2 tsp coarse sea salt, to taste
1 tsp freshly ground pepper
1-2 tablespoons of finely chopped parsley (curly and/or flat-leaf coriander)
Basic Mediterranean olive oil and lemon juice Dressing

Procedure

In a large mixing bowl, add the tomatoes, green onions, cucumbers, lemon juice, spices and seasonings and mix gently. Add the Mediterranean dressings just before serving and mix gently. 

To Serve

On a serving platter, arrange attractive lettuce leaves and pile the salad up in a pyramid shape. Add avocado, feta cheese, large Greek olives. Sprinkle on fresh ground pepper, pinch of coarse sea salt and pinch of freshly minced parsley. Drizzle generously with extra virgin olive oil. 


Decorate platter with parsley sprigs and lemon wedges. Serve immediately.