Tomato, Cucumber And Feta Salad With Lemon Verbena

• 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!)

1. Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.
2. Garnish with the lemon verbena leaves.
3. 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.

salad, platter, grape tomatoes, lemon cucumbers, feta cheese, dressing, white balsamic vinegar, extra virgin olive oil, cracked black pepper, lemon verbena leaves

Taken from www.food.com/recipe/tomato-cucumber-and-feta-salad-with-lemon-verbena-385090 (may not work)