Method

Start by making the croutons, preheat the oven to 180º/356F/Gas4, grate 1 garlic clove into a small bowl, mix with extra virgin olive oil and thyme leaves, brush some finely sliced bread (use focaccia, ciabatta or baguette) with this olive oil mixture and transfer into a baking tray, bake until golden and crunchy, around 5 minutes.

In another bowl toss together the tomatoes, cucumber and onion with Maldon salt, extra virgin olive oil and oregano. If using mainly sweet tomatoes, add a squeeze of lemon juice.

To assemble crumble the feta cheese into a plate or serving bowl, top with the marinated tomatoes, cucumber and onion, scatter some kalamata olives, finally garnish with the crunchy croutons and a few viola edible flowers for an elegant touch.