Greek Salad Recipe
Jamie shows us how to make a classic Greek salad, great on its own or as an accompaniment to kebabs
Jamie: “This salad is known and loved around the world. Those of you who’ve been lucky enough to eat this salad in Greece will know that when it’s made well it’s absolute heaven. Hopefully this recipe will help you achieve the big bold flavours it’s known for. The trick is to pay attention to the small details that make it so wonderful: things like finding the ripest tomatoes, good Greek olive oil, beautiful olives, creamy feta and lovely herbs.”
- 1 medium ripe tomato
- 200g ripe cherry tomatoes
- 1 beef tomato
- 1 medium red onion, peeled
- 1 cucumber
- 1 green pepper
- A handful of fresh dill
- A handful of fresh mint leaves
- A large handful of black olives, stoned
- Sea salt
- 1 tbsp red wine vinegar
- 3 tbsp good-quality Greek extra virgin olive oil
- 200g block of feta cheese
- 1 tsp dried oregano
1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep groves in the skin, then cut into thick slices. Deseed your pepper, slice into rings and add them to the salad along with the cucumber.
2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
3. Add a pinch of salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
P.S. I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it’s basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!
Recipe taken from Jamie Does… by Jamie Oliver
©Jamie Oliver 2010. All rights reserved
Photography © David Loftus. All rights reserved