Cherry tomatoes
Endives
Kalamata olives, pitted and cut
Extra virgin olive oil
Feta cheese, diced
Salt and pepper
Cut the cherry tomatoes in halves. Set aside.
Cut the core of the endives and remove the leaves. Cut the largest leaves in halves lengthwise. Set aside.
In a large bowl, mix together the tomatoes, endives, olives, and extra virgin olive oil.
Crumble the feta cubes with your fingers. Incorporate them to the Greek salad. Season with salt and pepper and refrigerate 15 minutes before serving.
