Like virtually all dishes in the Mediterranean basin, both the season and history dictate the use of local ingredients. That means that there may be several recipies for the same sort of salad.
The Cypriot salad is a bit different than the 'regular' Greek Salad in that it uses lettuce and coriander. You can add other ingredients if you wish or use lemon juice instead of vinegar.
- 1 cucumber
- 2 ripe tomatoes, cut into chunks
- 2 celery stalks, with leaves, chopped
- 200 grams Cypriot or Greek olives
- 1 small red onion, finely sliced
- 40 grams of lettuce
- 1 cup coriander leaves (sometimes caper leaves are used)
- 1 large garlic clove
- 2 tablespoons red wine vinegar
- 1⁄2 cup olive oil
- 200 gram ounces feta cheese, roughly crumbled
- 1 teaspoon oregano
Peel away the skin of the cucumber. Slice the cucumber, cut into quarters and put in a salad bowl.
Add the tomatoes, celery, olives, onion, lettuce and coriander to the bowl. Season with freshly ground black pepper and mix thoroughly.
Mash the garlic until it is a smooth paste with a pinch of salt and then mix into the vinegar, mixing well until smooth. Whisk in the oil. Pour over the salad and mix gently to combine.
Crumble the feta cheese and oregano over the top before serving.