Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, ½ teaspoon of balsamic glaze, ½ teaspoon of fresh lemon juice, ½ teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

Heat a small non-stick frying pan with a medium heat and dry roast about 15 blanched almonds between 3-4 minutes and set aside

Cut 3 tomatoes into small wedges and add to a shallow bowl, finely slice ½ of a red onion and add on top of the tomatoes, cut a small cucumber in half vertically and de-seed each half with a spoon, then cut it into thin slices and add to the bowl with the tomatoes and onions, thinly slice about 10 black pitted olives and add to the bowl, add the toasted almonds on top, and then season with sea salt and freshly cracked black pepper

Crumble some organic feta cheese on top of the salad and drizzle a kiss of extra virgin Spanish olive oil on top of the salad

Decorate the sauce you made earlier on top of the salad and serve