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

Cypriot Village Salad

The Purple Pumpkin Blog
This is how we make Cypriot Village Salad in our house!
5 from 2 votes
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Prep Time 30 minutes
Total Time 30 minutes
Course Salads
Cuisine Greek Cypriot
Servings 6
Calories 141 kcal

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
 

  • Toss all of the salad vegetables together in a large bowl.
  • Crumble the feta cheese on top and add the olives.
  • 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.

    Cypriot Village Salad

Nutrition

Serving: 1 | Calories: 141kcal | Carbohydrates: 5g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 164mg | Fiber: 1g | Sugar: 3g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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