Balsamic-dressed cucumber with olives

Balsamic-dressed cucumber with olives

Cucumber Salad

SERVES 6

Ingredients

2 cucumbers
10 black olives , stone in
2 tablespoons balsamic vinegar
3 spring onions
extra virgin olive oil
½ a lemon
freshly ground black pepper
5 or 6 sprigs of fresh mint
optional:
½ a fresh red chilli

1. Run a fork down the length of the cucumber until it’s stripy all over.
2. On a chopping board, use a knife to chop off the ends.
3. Carefully cut them in half across the middle, then in half lengthways.
4. Use a teaspoon to gently scoop out and discard the seeds.
5. Chop the cucumber up into 1cm chunks and place in a mixing bowl.
6. Place the olives on a chopping board, squash them with the heel of your hand, pull out and discard the stones, then roughly chop them and add them to the bowl.
7. Trim and finely slice the spring onions and add them to the bowl.
8. Add the balsamic vinegar and 4 tablespoons of extra virgin olive oil.
9. Squeeze in the juice of ½ a lemon, using your fingers to catch any pips.
10. Sprinkle over a pinch of black pepper.
11. Pick and tear over the mint leaves, toss everything together, then serve.

Read more at  www.jamieoliver.com

Gorgeous Greek salad

Gorgeous Greek salad

Greek salad

“The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients ”

SERVES 4
COOKS IN 15 MINUTES

Ingredients

1 cucumber
4 tomatoes
1 green pepper
6 black olives (stone in)
1 red onion , peeled
extra virgin olive oil
freshly ground black pepper
1 lemon
200 g feta cheese
1 few sprigs of flowering oregano
1 small bunch of fresh mint

Method

Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then chop into erratic slices at an angle. Roughly chop the tomatoes, deseed and slice the pepper lengthways and add to a salad bowl with the chopped veg.

Destone the olives and tear into the bowl. Halve and finely slice the red onion (you can also try shaving it with a speed peeler), then add to the bowl along with a good drizzle of extra virgin olive oil, a good pinch of black pepper.

Toss everything together, then add a good squeeze of lemon juice. Break the feta in half and place on top, add a scattering of flowering oregano, drizzle over a little more extra virgin olive oil and pick over the mint leaves.

Read more at www.jamieoliver.com