- 150g/5½oz sun-blushed tomatoes (see tip), quartered
- 75g/2¾oz pitted black olives in oil, drained and halved
- 2 tbsp olive oil or oil drained from the sun-blushed tomatoes
- 150g/5½oz good-quality feta cheese, crumbled into small chunks
- Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta.