for 4 portions

1 ½ dl	olive oil
3 tbsp	lemon juice
250 g	cherry tomatoes, cut into pieces
200 g	mini cucumbers, cut into cubes
180 g	dried tomatoes in oil
190 g	pitted green olives, cut into rings
1	shallot, finely chopped
180 g	vegan feta substitute, crumbled
2 tbsp	peppermint, finely chopped
1 tsp	thyme leaf
¼ tsp	sea salt
a little	pepper
2 sprig	basil, leaves torn off

How it's done

Drizzle the oil and lemon juice over a large plate. Add the cherry tomatoes and pepper, mix carefully. Garnish with the basil.

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