Jamie Oliver's Greek Salad

  • Currently 4/5
serve with Lemon Oil Dressing (also found in this cookbook)
6 ripe plum tomatoes
handful black olives (with pits - remove them yourself for freshest taste)
2 avocados, peeled, halved, and pitted, then cut into wedges and tossed in lemon juice
1lg shallot, peeled and finely diced
1 heaped teaspoon dried oregano
red wine vinegar
salt and pepper
1 romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 recipe lemon oil dressing
12oz feta cheese
1. Roughly chop tomatoes. Mix them in a bowl with the olives, avocado, shallot, most of oregano, few small splashes of vinegar, a glug of oil, salt, and pepper. Set aside for 5 minutes.
2. Tear larger lettuce leaves into pieces and leave the smaller leaves whole. Add them to the bowl, then dress everything with some of the lemon oil dressing. Move the dressed salad to a large plate or platter, leaving the wedges of avocado in the bowl. Place these around the outside of the plate. Crumble large chunks of feta all over the salad. Drizzle the salad one more time with oil and the rest of the oregano.
4 servings

Janice Cook

Member since Jan 2010

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