Tomato Medley Salad

• 400 g heirloom tomatoes (‘tomato medley’), sliced
• 2 Lebanese cucumbers, diced
• 0.5 cup mint
• 200 g kalamata olives, pitted
• 0.25 red onion, finely sliced
• 0.25 cup extra virgin olive oil
• 0.5 lemon, juiced
• 2 tbsp honey
• 1 salt