Posted in What's for Dinner Mom?

Jamie Oliver’s Modern Greek Salad

I love having little ‘aha’ moments and I had one of those while making this salad.  Jamie said to ‘Scratch a fork down the length of the cucumber all the way round……’ before slicing and lo and behold this produces very prettily bevel-edged slices.
Sliced Cucumber
So that’s how they do it, aha.
Jamie Greek Salad in Dunnes Platter
The ‘Modern Greek Salad’ comes from a recipe in ‘Jamie’s 15 Minute Meals’ cookbook and this particular recipe is accompanied by ‘Spinach, Chickpea & Feta Parcels’ in the book.
Jamie Picture Mod Greek Salad
Jamie Oliver Salad & Parcels with book

I thought the salad was deliciously refreshing and if you’ve a good sharp knife then there is no need to pull out the food processor to do your slicing.
Red Onions Up Close
Jamie Oliver Modern Greek Salad CloseUp
Jamie Oliver’s ‘Modern Greek Salad’ (not exact reproduction):
You will need:
1 cucumber
1 red onion
1 lemon
Handful fresh coriander
Handful fresh mint leaves
20g blanched almonds
Handful of black olives
400g tomatoes (Jamie’s recipe = 650g mixed ripe; I used Irish Flavorita)
1 romaine lettuce (not in my shop so I used 2 baby gem)
2 tbsp extra virgin olive oil or rapeseed oil
Rinse the cucumber, coriander,  mint, tomatoes and lettuce then use kitchen towel to roughly dry them.
‘Scratch a fork down the length of the cucumber all the way round……’ then finely slice.
Peel and finely slice the red onion.
Place the onion and cucumber into a bowl, squeeze over the juice of the lemon and season with some salt.
Finely chop the coriander and mint and add to the onion and cucumber and mix through with a fork to combine.
Heat 1 tbsp olive oil in a frying pan over a medium heat and add the almonds and black olives, leave to heat through for a couple of minutes.
Meanwhile slice the tomatoes and arrange on a serving platter.
Slice the lettuce 1cm thick and scatter over the tomatoes.
Scatter over the onion, cucumber and herb mixed followed by a drizzle of 1 tbsp of oil.
Top with the heated almonds and olives from the pan.
‘Til next time, Sheila.