4-5 cocktail tomatoes
1 medium English cucumber
1 medium sweet onion
2 Tbsp. Basil Olive Oil
2 Tbsp. Oregano White Balsamic Vinegar
Feta cheese for topping
salt and freshly ground pepper, to taste
6-8 asparagus tips (optional)
Quarter the tomatoes. Score the skin on the cucumber, cut in 1/4 inch slices, cut slices in half to form half moons. Cut onion in very thin slices and break into circles. Blanche asparagus tips ( if using) for 1 min in boiling water Cool in ice water. Arrange the veggies on a platter mix together. Drizzle the oil and vinegar over all and gently mix. Sprinkle with the Feta cheese.
Refrigerate for approximate 1 hour and serve.
Submitted by: Joy Morrison, Ste Anne MB