Tomato and Feta Cheese Salad

and Spaghetti Carbonara

2 tomatoes, sliced

50 g feta cheese, crumbled

1 tbsp extra virgin olive oil

6 black olives

2 tsp dried oregano

ground pepper to taste

Cut the tomatoes crosswise into slices approx. 5 mm thick and arrange them in a shallow dish.

Crumble the feta cheese over the tomatoes. Drizzle with oil. Add the olives and sprinkle with oregano. Season with freshly ground pepper. It is not necessary to add any salt, since the feta cheese is already rather salty.

Serve at room temperature. Serves 2.

Hal & I both LOVED this salad.

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