2 tbsp (30 ml) lemon juice

tbsp (30 ml) olive oil

1 tbsp (15 ml) store-bought pesto

3 Lebanese cucumbers, cut into thin strips or slices

3 red tomatoes, each cut into 8 wedges

16 cherry tomatoes of various colours, halved

4 to 6 Ficello cheese, peeled into strings

1/2 cup oil-packed kalamata olives, drained, pitted and halved (optional)

1/4 cup (11 g) small fresh basil leaves

Salt and pepper

In a bowl, combine the lemon juice, oil and pesto. Set aside.

In another bowl, combine the cucumbers, tomatoes, cheese and olives. Add the dressing and toss to combine. Season with salt and pepper. Garnish with the basil leaves.

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