For the Greek salad
2 tbsp olive oil
1 lemon, juice only
150g/5½oz vine tomatoes, halved
50g/2oz olives, pits removed
50g/2oz feta cheese, crumbled
salt and freshly ground black pepper
For the bruschetta
4-6 slices gluten free ciabatta, depending on size of loaf
Serves - 2
To make the Greek salad, whisk together the olive oil and lemon juice in a bowl.
Add the tomatoes, olives and feta cheese, then season with salt and freshly ground black pepper and toss together.
To make the gluten free bruschetta, heat a griddle pan until smoking.
Drizzle the gluten free ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side.
To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top.
Recipe adapted from: Good Food