150g/5½oz heritage tomatoes, sliced
75g/2¾oz pitted black olives in oil, drained and chopped
2 tbsp olive oil
150g/5½oz good-quality feta cheese, crumbled into small chunks
1 tbsp chopped parsley
Chopped the olives and then mix with a dash of olive oil and parsley.
Spoon onto a dish, then top with the sliced heritage tomatoes.
Crumble over the feta, then finally drizzle over the olive oil and sprinkle on the parsley.
Recipe adapted from: Good Food