Name: Fresh Cypriot Salata (Κυπριακή Σαλάτα)
Ingredients: 2 cups white cabbage (finely shredded); 2 cups romaine lettuce (finely shredded); 2 Lebanese cucumbers (diced); 2 heirloom tomatoes (cut into wedges); 2 spring onions (finely sliced); 2 celery sticks (finely diced); 1 large handful fresh parsley (finely chopped); 1 large handful fresh coriander (finely chopped); 2 bullhorn peppers (finely sliced); 1 pinch dried mint; 4 tablespoons extra virgin olive oil; 4 tablespoons fresh lemon juice; A splash of white wine vinegar; 2 tablespoons capers; Sea salt (to taste)

Fresh Cypriot Salata (Κυπριακή Σαλάτα)

A fresh and vibrant Cypriot village-style salad packed with crunchy vegetables, fragrant herbs and a bright lemon dressing. The perfect accompaniment to grilled meats, seafood and traditional family feasts.

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Servings: 8 servings

Course: Dinner, Sides

Cuisine: Cypriot

Ingredients Method Notes

Ingredients

Salad

2 cups white cabbage finely shredded
2 cups romaine lettuce finely shredded
2 Lebanese cucumbers diced
2 heirloom tomatoes cut into wedges
2 spring onions finely sliced
2 celery sticks finely diced
1 large handful fresh parsley finely chopped
1 large handful fresh coriander finely chopped
2 bullhorn peppers finely sliced
1 pinch dried mint

Dressing

4 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
A splash of white wine vinegar
2 tablespoons capers
Sea salt to taste

Method

Add the cabbage, romaine lettuce, cucumber, tomatoes, spring onions, celery, parsley, coriander and bullhorn peppers to a large serving bowl.
In a small bowl or jar, whisk together the olive oil, lemon juice, white wine vinegar, dried mint, capers and salt until well combined.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Taste and adjust the seasoning if needed. Serve immediately.

Notes

Traditionally served alongside souvlakia, sheftalies, roast meats and barbecue dishes.
For the best texture, dress the salad just before serving.

Fresh Cypriot Salata (Κυπριακή Σαλάτα)