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

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Mediterranean-style salad with tapenade
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