Preparation time: 15 minutes
1 large butter lettuce (Bibb or Boston) with large leaves torn into smaller pieces
4 large or 6 small ripe plum tomatoes, sliced
20 cherry tomatoes, halves
16 fresh basil leaves
1 Tbsp toasted sunflower seeds
¼ cup of Feta crumbles
1 small garlic clove, very finely chopped
1 Tsp red wine vinegar
1 Tbsp olive oil
Salt and Pepper
To make garlic vinaigrette, whisk together the garlic, vinegar oil and salt and pepper to taste in a small mixing bowl.
Place a layer of lettuce on a serving platter or on 4 plates and arrange the sliced tomatoes and then cherry tomatoes on top.
Drizzle over the vinaigrette.
Scatter the basil leaves, feta and sunflower seeds over the tomatoes and serve at once.
