450ml best quality tomatoes you can find, cored and cut into chunks
6 tbsp olive oil
1 lemon, juice only
handful each of flatleaf parsley and mint leaves, kept whole
200g good quality Greek feta cheese, broken into large chunks
20 black olives, preferably kalamata
gluten free pitta bread, to serve, optional
Gently mix together all the ingredients trying not to break up the feta any more and season with black pepper, and sea salt if you want.
This is lovely served with hot, griddled gluten free pitta bread.
Recipe adapted from: Good Food