Makes: 4 servings

Greek-Cypriot Salad

Makes: 4 servings

1 cucumber
2 ripe tomatoes, cut into chunks
2 inner celery stalks with leaves, chopped
1 (6-ounce) jar (about 3 1/2 cups) Greek olives in brine or oil, drained
1 small red onion, finely sliced
1 cup firmly packed lamb’s lettuce leaves
A handful of fresh cilantro
1 large garlic clove
2 tablespoons good-quality red wine vinegar
1/2 cup olive oil
1 cup crumbled feta cheese
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 cilantro to the bowl. Season with salt and pepper and mix well.

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 gently, 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.

—From Falling Cloudberries: A World of Family Recipes by Tessa Kiros/Andrews McMeel Publishing

From the Cookbook

Falling Cloudberries: A World of Family Recipes

Falling Cloudberries: A World of Family Recipes

Photos By: Manos Chatzikonstantis
Photo By: Manos Chatzikonstantis

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