A note on olives
If you don’t like olives, you can leave them out. I wouldn’t use green olives for this recipe, you want the black ones. You can also buy them with the stones in but it’s such a fiddle to go through and take the pit out you want to buy the ones where it’s been done for you.

Tomatoes
You can use tinned tomatoes for this recipe instead of cherry tomatoes. The method will basically be the same except you won’t put the lid on, you will leave it off so that the tomatoes can reduce and thicken a little and you might want to give it a little longer

Balsamic
When you cook with tomatoes you always want to add a little bit of sweetness. Most recipes will tell you to add a pinch of sugar, which of course you can here too. But I tend to always add balsamic instead. It’s sugary but also contains such great flavour that I think a little splash improves most tomato based dishes - try it! It’s delicious! But a little sprinkle of sugar - brown or white it doesn’t matter - will work too.

Feta
The feta is optional but I love it. The little pops of salty soft cheese works so well with everything else we have going on and I am firmly of the opinion that there isn’t much that cant be improved with a little crumbled feta.

Don’t like Dill?
That’s not a big dill (sorry that was a bad joke). You can easily swap it out for parsley, chives or just some lemon zest. Dill works particularly well with the flavours in this dish but as always use what you have, use what you want and make it your own.