Cypriot Village Salad
| Yield: | 4 Servings |
| Categories: | Salads, Mediterranean |
| 1 | Cucumber; cut in half lengthwise then cut into 1/4-inch-thick slices, *see note | |
| 2 | Garlic cloves; finely chopped | |
| 2 | Ripe tomatoes; cut into bite-size chunks | |
| 3 | Green onions; thinly sliced | |
| 4 | tb | Chopped fresh dill |
| 4 | tb | Chopped cilantro |
| 4 | tb | Chopped fresh mint |
| 2 | tb | Capers in brine |
| 4 | tb | Extra virgin olive oil; or to taste |
| 1 | tb | Balsamic vinegar |
| 1/2 | Lemon; juiced; or to taste | |
| 6 | oz | Greek feta or Bulgarian feta cheese; cut into chunks |
| 1/2 | c | Mediterranean olives; *see note |
| 1 | bn | Rocket OR other green like watercress |
| Salt and pepper; to taste |
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