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Cypriot Village Salad

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You can’t have a Greek Cypriot Meze without a village salad. It’s hard to dictate quantities, as it will depend on how many people you are feeding, so adjust to your needs. This made plenty of salad for 6 people – in fact, there was enough left over for a couple of days after too.

 

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Cypriot Village Salad
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Yield: 6
 
Ingredients
  • 1 romaine lettuce, shredded
  • 1 small bunch fresh parsley, chopped
  • 1 large red onion, peeled, halved and thinly sliced
  • 2 beef tomatoes, chopped
  • ½ cucumber, chopped
  • 1 green pepper, deseeded, halved and sliced
  • 12 black kalamata olives
  • 1 block feta cheese
For the dressing
  • 1 part olive oil
  • 1 part red wine vinegar
  • garlic salt
  • dried oregano
Instructions
  1. Toss all of the salad vegetables together in a large bowl.
  2. Crumble the feta cheese on top and add the olives.
  3. Make the dressing to your taste, I generally do a ratio of 1:1 of oil and vinegar. Pour over the salad if you wish, or leave on the side for people to help themselves.

 

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