1 ounce reduced fat feta, cut into 1/8" cubes
course sea salt, to taste
fresh cracked black pepper, to taste
1 tablespoon extra virgin olive oil
6 mint leaves, julienned
Lay sliced tomatoes on a serving dish, sprinkle with sea salt. Scatter feta over tomatoes. Grind pepper over top. Pour olive oil over tomatoes and then squeeze lemon over the top.
Sprinkle mint over top. Serve immediately.
Recipe printed from http://TheSlowRoastedItalian.com/
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