Name: Greek-Cypriot Salad
Yield: Serves 4
Cuisine: Cyprus
Ingredients: 2 tablespoons good-quality red wine vinegar; 1 large garlic clove; a handful of coriander (cilantro); 40 g (1½ oz) valeriana leaves (lambs lettuce); 1 small red onion, finely sliced; 180 g (6 oz) greek olives in brine or oil, drained; 2 inner celery stalks with leaves, chopped; 1 cucumber; 2 ripe tomatoes, cut into chunks; 150 g (5½ oz) feta cheese, roughly crumbled; 1 teaspoon dried oregano; 125 ml (½ cup) olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is more or less how my grandfather would make a salad and serve it, in a big bowl, ready dressed for everyone to help themselves. Use lemon juice instead of vinegar if you like, and you could add other ingredients to these.