A summer staple.

In a large, shallow bowl, scatter some sliced Persian baby cucumbers, cherry tomatoes, halved or ripe beef heart tomatoes, cubed, a sprinkling of sliced pitted black olives, and a peeled, and thinly sliced shallot.

Season with sea salt and pepper, and drizzle with white balsamic vinegar and olive oil.  

Crumbled some feta cheese in the middle of the salad, grate over some lemon peel, and sprinkle with dried thyme leaves.

Finish with a final drizzle of olive oil and a little lemon juice.