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Ingredients:

500g Heirloom tomatoes, cut into various shapes and sizes

1 Zucchini, shaved into ribbons using a vegetable peeler

1 Bunch basil, leaves picked

100g Feta, crumbled

1 Tablespoon olive oil

2 Tablespoons red wine vinegar

Method:

Combine tomatoes, zucchini, basil and feta in a large bowl.

Stir together olive and red wine vinegar in a small bowl until emulsified. Pour over salad and toss to coat just prior to serving.