Tomato, Cucumber And Feta Salad With Lemon Verbena - cooking recipe

Ingredients

Salad
lettuce leaf (to line the platter) (optional)
1 pint grape tomatoes (yellow, orange, red, etc.) or 1 pint heirloom tomato (yellow, orange, red, etc.)
1 lemon cucumbers (your choice to peel) or 1 small cucumber, diced (your choice to peel)
4 ounces feta cheese, cubed
Dressing
2 tablespoons white balsamic vinegar (my addition)
2 tablespoons extra virgin olive oil
cracked black pepper
Garnish
10 fresh lemon verbena leaves, cut into ribbons (NOT dried!)

Preparation

Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.
Garnish with the lemon verbena leaves.
Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.