Rinse the strawberries and cherry tomatoes under running water. Cut both into wedges.Shred the mint leaves. Place the strawberries, tomatoes and mint in a mixing bowl. Crumble in the feta. Season with salt and black pepper from the mill. Drizzle with the olive oil and mix everything well. Done... If you want a sour touch, you can add a little lime juice.
Notes
During the summer months, I often prepare this salad for lunch. Temperatures here quickly reach 40º and extensive cooking in the afternoon is often not the best idea...I like capers myself, so I add those for myself as well. We eat this salad in combination with grilled king prawns or with a salad of avocado and burrata cheese... Even writing it down makes me hungry....Greetings from the south,Patricia