Tomato Feta Salad
Author: Abel James
Serves: 4
- ½ cup cherry tomatoes, halved
- ¼ cup fresh basil leaves
- 1 cup baby spinach leaves
- 2 ounces sheep's milk feta cheese, crumbled or cubed
- Drizzle of extra virgin olive oil
- Juice of ¼ lemon
- Salt and cracked black pepper
- Toss all ingredients together in a salad bowl. Serve immediately.
Recipe by Fat-Burning Man at https://fatburningman.com/can-this-really-be-breakfast-on-the-wild-diet/
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