Description
Jamie oliver’s cucumber salad delivers crisp, refreshing Mediterranean flavors with tangy herbs and zesty lemon. Quick ingredients blend perfectly, creating a simple side dish perfect for summer gatherings.
Ingredients
Scale
- 2 cucumbers
- 10 black olives (stone in)
- 3 spring onions
- 5–6 sprigs fresh mint
- 2 tbsps (30 ml) balsamic vinegar
- 2 tbsps (30 ml) extra virgin olive oil
- 0.5 lemon
- freshly ground black pepper
- 0.5 fresh red chili (optional)
Instructions
- Cucumber Preparation: Create lengthwise stripes on cucumber using a fork, then trim ends and slice lengthwise. Remove seeds and chop into uniform cubes.
- Olive Processing: Crush olives to release stones, discard pits, and coarsely chop the remaining flesh.
- Onion Handling: Trim spring onions and slice into delicate thin rings.
- Dressing Composition: Combine extra virgin olive oil, balsamic vinegar, and freshly squeezed lemon juice in the mixing bowl with cucumber, olives, and spring onions.
- Seasoning and Finishing: Grind black pepper over the salad, gently toss to blend flavors, and garnish with torn mint leaves for an aromatic and vibrant presentation.
Notes
- Cucumber Stripe Technique: Create uniform lengthwise stripes using a fork to enhance visual appeal and texture of the salad.
- Seed Removal Strategy: Scoop out cucumber seeds to prevent watery texture and ensure a crisp, clean salad base.
- Oil and Vinegar Balance: Drizzle equal parts extra virgin olive oil and balsamic vinegar for a perfectly balanced dressing that complements the fresh ingredients.
- Mint Garnish Trick: Tear mint leaves instead of chopping to release more aromatic oils and create a more delicate, fragrant finish to the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg