Cypriot Salad

Introduction

This straightforward Cypriot salad comes together in about 10 minutes and relies on the contrast between crisp vegetables, briny olives, and creamy feta. The bright lemon and olive oil dressing wakes up the tomato and cucumber without requiring any cooking.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 2

Ingredients

• 1 tomato
• 1 cucumber
• 3 leaves of lettuce
• 1 small onion
• 1 spoon of feta cheese, cut into small pieces
• 5-6 black olives
• 3 spoons of olive oil
• 2 spoons of lemon juice

Instructions

1. Cut the vegetables into pieces.
2. Put them in a bowl and decorate them with onions, feta cheese and olives. If you want you can decorate your bowl with every way!
3. Before serving, add salad and olive oil with lemon and shake.

Variations

Herb finish: Tear a small handful of fresh parsley or mint over the salad just before serving to add brightness and a peppery note without changing the core balance.

Garlic note: Mince one small garlic clove and whisk it into the olive oil and lemon juice dressing for a sharper, more pungent flavor—skip this if you prefer the mild, clean taste of the original.

Tomato-heavy version: Use 2 large tomatoes instead of 1 and reduce the cucumber to balance the extra moisture and sweetness.

Softer onion: Slice the onion very thin and soak it in the lemon juice for 2–3 minutes before adding to the bowl; this softens the raw bite while keeping the onion flavor.

Feta-forward: Double the feta to 2 spoons for a creamier, saltier salad that works well as a light lunch rather than a side dish.

Tips for Success

Cut the vegetables into roughly uniform pieces so they dress evenly and eat together naturally rather than some pieces staying dry.

Add the olive oil and lemon juice dressing right before serving—if you dress the salad and let it sit, the vegetables will release water and become soggy.

Taste a bite before serving; adjust the lemon juice or olive oil to your preference, as different tomatoes and cucumbers vary in acidity and moisture.

Storage and Reheating

FAQ

Can I make this ahead?

Prep and chop all the vegetables the night before, store them in an airtight container in the fridge, and dress the salad with olive oil and lemon juice immediately before serving to keep it crisp.

What if I don’t have black olives?

Green olives work just as well and will give you a slightly sharper, less mellow flavor; Kalamata olives are another good option if you prefer a deeper, earthier taste.

Can I add protein to turn this into a main course?

Yes—top the finished salad with grilled chicken strips, hard-boiled eggs, or canned chickpeas; this turns it into a filling lunch without changing the core recipe.

Is feta cheese essential?

Feta’s saltiness and creaminess balance the fresh vegetables, but you can substitute it with crumbled goat cheese or a mild white cheese if you don’t have it on hand.