A cooling summer dinner in minutes.

In a large, shallow bowl, scatter sliced Persian baby cucumbers, halved cherry tomatoes (Indigo Rose variety in the photo), sliced pitted black olives (the grossane variety from Provence, a deep black and meaty in texture is ideal), a peeled, and thinly sliced shallot, and some crumbled AOC feta from Greece.

Season with salt and pepper, dress with balsamic vinegar and olive oil and garnish with Greek basil leaves.