Janni Kyritsis and Jonathan Barthelmess: Greek salad

AT A GLANCE

  • Serves 16 people

  • 3 kg vine-ripened tomatoes
  • 4 gelatine leaves (titanium strength), softened in cold water for 5 minutes
  • ΒΌ 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
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.

Recipe:

JANNI KYRITSIS AND JONATHAN BARTHELMESS

Photography:

JASON LOUCAS

Styling:

KIRSTEN BOOKALLIL

Drinking Suggestion:

CRISP DRY RIESLING. , suggested by MAX ALLEN

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