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

Vegetarian Gluten Free and Low FODMAP Recipe -  Greek salad
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