Greek-Cypriot Salad


Preparation info

  • Difficulty


  • Serves


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.


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


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 salad and gently mix through, adding more salt (but remembering that the feta may be quite salty) or pepper if necessary. Crumble the feta and oregano over the top before serving.