Roast cherry tomatoes in the oven with a drizzle of balsamic glaze

Chop up the feta into small cubes then adding the salad leaves in a salad bowl, along with the olives and the chopped feta.

Add the tomatoes once roasted and cooled then season to taste, adding a little olive oil, tossing the salad thoroughly.

Serve as required, peeling cucumber strips and placing on top for decoration