50g green olives, finely chopped
2 tbsp olive oil
2 tbsp red wine vinegar
2 tsp golden caster sugar
6 big handfuls mixed green salad leaves - pick a bag with different flavours and textures
Black olives and feta to serve (optional)
Whisk the olive oil, vinegar and sugar, then stir in the chopped olives. Season.
Tip the leaves into a bowl. Drizzle the olive dressing over and toss gently to coat.
Top with plump black olives and crumbled feta to serve.
Recipe adapted from: Good Food