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Greek Salad (Jamie Oliver Style)

By Edited Jan 22, 2016 1 4
Rose's Greek Salad
Credit: RoseWrites on InfoBarrel / All rights reserved

The tomatoes at my local market looked luscious this past weekend, so I decided to whip up a quick and easy Greek salad.

My recipe was adapted from Jamie Oliver's on page 238 of his fabulous cookbook Jamie Oliver's Food Escapes which is available for purchase further along. 

Oliver's recipes never disappoint me. I am fond of the way he creates a meal in the simplest way.
The only ingredient I didn't have on hand was dill (darn). And I substituted the red wine vinegar for balsamic vinegar (since my red wine vinegar contained sulfites). 
I decided to measure out what a "handful" equals in cups and I made the dressing in a separate small bowl just in case I had any leftover salad.
Well, I didn't have any leftover - it was just too tasty.

Jamie Oliver's Food Escapes

Every recipe is accompanied by a full-page photograph

Jamie Oliver's Greek Salad recipe on pg. 238
Credit: RoseWrites on InfoBarrel / All rights reserved

Greek Salad

Serves: 3 | Prep: 13 mins | Total: 15 mins

1 beefsteak tomato
1 small ripe tomato
3/4 cup cherry tomatoes
1/2 English cucumber
3/4 large red onion
1 green pepper
1/3 - 1/2 cup mint leaves (and dill, if you have it) and save some for garnish
1/2 cup (about 15) black olives (stoned)
200 g (about 1-1/3 cup) feta cheese (crumbled)
Optional garnish: mint leaves and/or dill on top
1 tbsp. balsamic vinegar or red wine vinegar
3 tbsp. extra virgin olive oil (good quality)
1 tsp. dried oregano
pinch sea salt
Wash tomatoes and slice them as desired. Jamie Oliver recommends slicing them in a variety of shapes (wedges, wheels, and halves for the cherry tomatoes).
In a large bowl, add tomatoes slices, wedges, and halves. Thinly slice your red onion (I always find these are large, so I use 1/2 - 3/4 of one) and add to tomatoes.
Wash cucumber and green pepper. Peel cucumber if desired, slice and add to tomatoes and onions. Cut green pepper in half, remove seeds, slice into thin rings and add to salad. Wash and chop mint (and dill, if you have it) leaving a few leaves of each for a garnish and add the rest to the salad.
With clean hands, squeeze the olives over the entire salad and then drop them in - the juice from the olive helps to season everything. Toss the salad well and crumble the feta cheese over the top. (Jamie keeps the feta in a block, but I find it easier to eat if it's crumbled). 
For my intro photo, I kept some feta in a block - like Jamie Oliver did.
In a small bowl, combine dressing ingredients. Either serve it on the side (for guests to add themselves) or pour it over the salad and toss. Garnish with mint and/or dill.

Need to Remove the Olive Pits Fast?

Here are two tried-and-true methods:

Jamie Oliver's Food Escapes

Jamie Oliver's Food Escapes: Over 100 Recipes from the Great Food Regions of the World RoseWrites 2014-07-28 5.0 0 5

Jamie Oliver's Food Escapes

Over 100 Recipes from the Great Food Regions of the World

Jamie Oliver's Food Escapes: Over 100 Recipes from the Great Food Regions of the World
Amazon Price: $35.00 $7.63 Buy Now
(price as of Jan 22, 2016)
Already 5-Star rated, I love this cookbook. Jamie Oliver has a knack for explaining how best to approach any recipe and make it as flavourful as possible. He stresses fresh ingredients and proper timing. Every meal I've prepared has been simple and fast. I highly recommend this cookbook. You'll never get bored from the choices he's put together.


Nov 4, 2014 8:23pm
My husband and I follow Jamie Oliver whenever he is on TV. His recipes are always good.
Nov 4, 2014 10:05pm
Oh, I know. I like how he sequences ingredients in a recipe. Classic dishes taste better when things are prepared and added at a specific time (he has intuition about the process). Even so, Jamie Oliver tries to make eating healthy something everybody can do. I've made this Greek salad numerous times and I still find it easier to eat when the feta cheese is crumbled. (I kept it in one big chunk for my intro photo, though).
Nov 5, 2014 9:22am
I was looking over the ingredients again, and it is the same kind of salad my husband makes, except for the olives, which neither of us like. We cheat and buy a dressing called "Zesty Italian".
Nov 5, 2014 1:36pm
You are definitely not alone in the "not keen on olives" thing. I find the green ones overpowering, that's why I only use black olives and I count them out (12 - 15 is about right for this recipe).

I recently read that some green olives are soaked in a solution containing lye - yikes (not sure how true that claim is, but I've always avoided them).

I prefer to make my own salad dressing, but hey, to each their own. Glad you found something tasty. Thanks again for stopping by, it's nice to have a fellow Canadian writing on here.
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