Use up a glut of tomatoes in this savvy salad from Jamie Oliver
1. Chop up your tomatoes, halving the smaller ones, and cutting any large ones into chunks. Don’t worry about being too precise with them; I think it’s quite nice if this salad is a bit rough and rustic. Put them into a large bowl with a good pinch of salt and pepper and leave to sit for 5 -10 minutes.
2. Using a pestle, bash your fresh herbs up in a large mortar with a good pinch each of salt and pepper until you get a wonderful herby paste. Gently add the lemon juice and a splash of red wine vinegar, then pour in three times as much extra-virgin olive oil and give everything a good mix.
3. Pour away any juice that has collected at the bottom of your bowl of tomatoes, drizzle over your herby dressing, then use your hands to toss and dress your tomatoes.
4. Just before serving, toss your salad leaves in with the tomatoes, then break your poppadoms roughly over the top and crumble in the feta cheese. Give it all a quick mix and serve straight away. Gorgeous!
Recipe taken from Jamie Magazine – an exciting new, bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
©Jamie Oliver 2008.
Photography Copyright © 2008 Jamie Oliver.
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