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

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Tomato, olive and feta salad
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here
Search Recipes Recipes Search
 Low FODMAP Recipe - Baked spaghetti