6 cherry or grape tomatoes, halved or quartered
1/2 small cucumber, diced (50g)
6 kalamata olives, pitted and halved
1/4 small red onion, sliced
30 grams of firm feta, cubed
2 teaspoons of extra virgin olive oil
1 teaspoon of red wine vinegar
1/4 teaspoon of dried oregano