A nutritious, low-fat meal which not only tastes delicious, but makes you feel very virtuous as well! Make this salad when salad vegetables are at their cheapest, and the sun is shining so much you just have to eat outside. The quantities below serve two people as a main course, but could equally well serve four as a side dish. This salad is best served either with a fresh crusty baguette, or with baby new potatoes drizzled with melted butter.

Ingredients
◆3 Spring onions
◆150g Cherry tomatoes
◆1/3 Cucumber
◆200g Feta cheese
◆1 Yellow pepper (it doesn't have to be yellow, but because of the sweetness and contrasting colour, yellow is best)
◆2 or 3 Lettuce leaves
◆2 Celery sticks
◆100g Black pitted olives (optional)
◆1 tsp Chopped fresh thyme
◆1 tsp Chopped fresh rosemary
◆1 tsp Chopped fresh basil
Method
◆Quarter the tomatoes, and place into a salad bowl. Add the chopped herbs.
◆Dice the feta cheese and add to the tomatoes, add a teaspoon of the brine that the feta came in.
◆Rip the lettuce leaves, chop the pepper, cucumber and celery sticks and add to the tomatoes.
◆Slice the onions and add to the salad with the olives if required.
◆Toss the salad and leave to stand for 10 minutes before serving, this time allows some of the water to be extracted from the vegetables by the brine, thus removing the need for a dressing. If, however, you prefer you can drizzle olive oil over the salad.