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Cypriot (and also Bulgarian) salad
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Enjoy a twist on Greek salad, known as 'Shopski'. Serve with grated feta that melts into the dressing. Perfect with Cypriot Keftedes or grilled prawns. Brings back memories of dining in an ancient Limassol taverna. Serve undressed for guests to DIY or dress before serving for family.
Ingredients:
  • ½ a small red onion
  • 4 tablespoons red wine vinegar or juice of 1 lemon
  • 2 very ripe tomatoes
  • 1 regular cucumber or 2 small cucumbers
  • 1 green pepper
  • 1 carrot
  • handful of (ideally) Kalamata olives the best you can get
  • 1 teaspoon dried oregano
  • olive oil
  • 200 g feta
  • sea salt
Instructions:
  • Finely slice the red onion into half moons and place in a salad bowl. Drizzle half of the vinegar or lemon juice over the onions. Cut the tomatoes into slim wedges, saving any juices for the salad bowl. Add the tomatoes to the bowl. Slice the cucumber into rounds and add to the bowl. Deseed and slice the pepper, then add it in. Grate the carrot and add to the bowl along with the olives. Make the dressing by whisking the remaining vinegar or lemon juice with oregano, oil, and salt. Toss the salad with the dressing. Finish by grating half of the feta over the top. Serve the remaining feta on the table for guests to add more as needed.

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