EAT: Savory Summer Salad

Hmmm...Seems like I posted a recipe last Tuesday as well. Maybe I should start a "Tasty Tuesday Recipe" series. Or maybe it's because I have more energy at the beginning of the week and am feeling more creative? Who knows. Today's feature recipe is a salad that I've been eating for years. It's a variation on a Greek Salad I suppose, but like last week's Mango-Raspberry Dessert, it's my own creation. Serves one to two people, depending on portion size.

Vegetables:
-A handful of organic grape or cherry tomatoes cut in half
-3 to 4 ounces of feta cheese, cubed and crumbled
-A dozen or so black olives, pitted and cut in half (you can substitute green olives if you prefer)
-1 baby cucumber, sliced thick or thin, depending on your preference

Herbs and seasonings:
-Sprigs of fresh oregano, thyme, sage, and/or marjoram
-Cold pressed organic olive oil, drizzled
-Sea salt and freshly ground black pepper to taste