Place the tomatoes, cucumber and red onion on a large board or serving platter. Scatter over the olives. Cut half of the Puhoi Valley Goat’s Milk Feta into small pieces and scatter over the salad.
Drizzle a little oil over the salad and a dash of red wine vinegar. Season with freshly ground black pepper and a little salt, if needed.
Serve with pieces of char grilled pita bread spread with the remaining Puhoi Valley Goat’s Milk Feta.