Description
Jamie Oliver’s refreshing cucumber salad brings Mediterranean zest to your table. Crisp vegetables dance with tangy dressing, creating a light and irresistible side dish you’ll want to savor alongside grilled meats or enjoy as a quick, cool lunch.
Ingredients
Scale
Main Ingredients:
- 2 cucumbers
- 10 black olives, stone in
- 3 spring onions
- 5 or 6 sprigs of fresh mint
Secondary Ingredients:
- 2 tablespoons (30 milliliters) balsamic vinegar
- 2 tablespoons (30 milliliters) extra virgin olive oil
- ½ a lemon
Seasonings:
- freshly ground black pepper
- ½ a fresh red chili (optional)
Instructions
- Using a fork, create uniform lengthwise stripes on the cucumber by gently dragging the tines along its surface.
- Position the cucumber on a clean chopping board and trim both ends with a sharp knife for a neat appearance.
- Slice the cucumber in half lengthwise, then cut each half crosswise into two equal portions.
- With a teaspoon, carefully scoop out and discard the seeds from each cucumber quarter to reduce excess moisture.
- Chop the cucumber into precise 1 centimeter (0.4 inches) cubes and transfer them into a spacious mixing bowl.
- Place olives on the cutting board and crush them using the palm of your hand to release the stones, which should be removed and discarded.
- Coarsely chop the olives and add them to the cucumber in the bowl.
- Trim the root and tip of spring onions, then slice them into delicate, thin rings.
- Sprinkle the finely sliced spring onions over the cucumber and olive mixture.
- Drizzle 4 tablespoons (60 milliliters) of extra virgin olive oil and balsamic vinegar into the bowl.
- Squeeze fresh lemon juice directly from half a lemon, carefully avoiding any seeds.
- Grind a small amount of black pepper over the salad for a subtle kick of flavor.
- Gently toss all ingredients to ensure even distribution of flavors.
- Finish by garnishing with fresh mint leaves, torn into smaller pieces for an aromatic touch.
Notes
- Squeeze olives to release robust, salty flavors before chopping coarsely.
- Brighten the salad with fresh lemon juice for a tangy punch.
- Tear mint leaves gently to release aromatic oils and distribute evenly.
- Remove cucumber seeds to prevent watery texture and maintain crispness.
- Create elegant presentation by using fork tines to create decorative cucumber stripes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Blending
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 60 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg