Cypriot Village Salad
Home » COOK » Recipes » Recipes By Course » Appetizers & Starters »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.
Cypriot Village Salad
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
- 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.
April 2, 2014 @ 11:59 am
Now that looks really yummy. I used to love my Italian Nana making salads such as this
March 28, 2014 @ 10:11 pm
Mmm looks yummy, will be rocking this one out when the weather decides to warm up a bit!
March 29, 2014 @ 7:01 pm
Can’t beat a yummy salad in the summer time!
March 28, 2014 @ 2:03 am
This is so yummy healthy look dish!
March 29, 2014 @ 7:01 pm
Definitely healthy! And yummy!!