Greek-Cypriot Salad

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

Ingredients

1 cucumber
2 ripe tomatoes, cut into chunks
2 inner celery stalks with leaves, chopped

Asia
Cyprus
Starter
Gluten-free
Vegetarian
Mediterranean

Method

Peel away the skin of the cucumber in alternate stripes lengthways. Halve lengthways and then cut into slices and put in your serving bowl.

Add the tomatoes, celery, olives, onion, lettuce and coriander to the bowl. Season with salt and pepper and mix through.

Mix the garlic and vinegar with a pinch of salt in a blender until completely smooth. Stir in the oil. Pour over the sal