Recipe printed from Jenn's Food Journey, adapted from Epicurious.com
3 Tablespoons basil olive oil or extra virgin olive oil
1 Tablespoon pomegranate balsamic vinegar or balsamic vinegar
salt and pepper
1 English cucumber, slice and cut into moon shapes
5 oz cherry tomatoes, quartered
1/4 cup Kalamata olives, chopped
1 Tablespoon chopped mint leaves
1/3 -1/2 cup feta cheese
Whisk together the oil and vinegar, season to taste with salt and pepper.
Place the cucumber, tomato, and olives in a medium bowl. Pour the oil mixture over and toss to coat. Add the mint and feta and toss one more time. Serve cold or at room temperature. Enjoy!