Tomato, Cucumber and Feta Salad With Lemon Verbena

From Slashfood. Use any type of *fresh* (heirloom) tomatoes of various colors and use quality ingredients for best flavor.

• Ready In: 15 mins
• Serves: 4

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!)

Directions

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.