Janni Kyritsis and Jonathan Barthelmess: Greek salad


You'll need

3 kg vine-ripened tomatoes 4 gelatine leaves (titanium strength), softened in cold water for 5 minutes ¼ cup each finely diced red capsicum and telegraph cucumber 2 golden shallots, finely diced 100 gm firm Greek feta, finely diced 10 Kalamata olives, pitted, finely diced 2 iceberg lettuce leaves, shredded 6 mint leaves, thinly sliced To serve: extra-virgin olive oil

Method

  • 01
  • Preheat oven to 200C. Coarsely chop half the tomato, set aside. Halve remaining tomato, place in a roasting pan lined with baking paper and roast until caramelised (1 hour). Set aside to cool, then process in batches in a food processor with chopped tomatoes until smooth. Season to taste, then strain overnight through a fine sieve placed over a bowl in the refrigerator, to yield 1 litre tomato liquid (do not press on solids).
  • 02
  • Transfer liquid (discard solids) to a saucepan, bring to a simmer over medium heat. Squeeze excess liquid from gelatine, add to pan, stir to dissolve, then strain through a fine sieve into a bowl placed over ice. Stir occasionally until mixture begins to set (30-40 minutes) and can suspend a few diced vegetables, then add capsicum, cucumber, shallot, feta and olives and fold gently to disperse. Transfer to sixteen 100ml glasses and refrigerate until set (4-5 hours).
  • 03
  • Top each jelly with a mixture of lettuce and mint and serve with a few drops of extra-virgin olive oil on each.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

Crisp dry riesling.

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