For the tapenade
50g/1¾oz black olives, stones removed
2 tbsp garlic infused olive oil
For the Mediterranean-style salad
2 tomatoes, chopped
1 handful mixed leaves
100g chopped cucumber
100g sliced red pepper - from jar
100g Feta - crumbled
1 handful fresh parsley
1 handful fresh basil, torn
1 tsp balsamic vinegar
1 tbsp olive oil
For the tapenade, place the garlic infused oil and olives into a mini food processor and blend until smooth.
For the Mediterranean-style salad, place all of the salad ingredients into a bowl and mix well.
To serve, place the salad onto a plate with the tapenade drizzled over.
Recipe adapted from: Good Food