Greek-Cypriot Salad

INGREDIENTS
1 cucumber
2 ripe tomatoes, cut into chunks
2 inner celery stalks with leaves, chopped
180g greek olives
1 small red onion, finely sliced
40g valerina leaves (lambs lettuce)
a handful of coriander
1 large garlic clove
2 tbs red wine vinegar
125ml olive oil
150g feta cheese, roughly crumbled
1 tsp dried oregano

METHOD
Peel the skin of the cucumber in alternate stripes lengthways.
Halve lengthways and then cut into slices and put in serving bowl.
Add the tomatoes, celery, olives, onion, lettuce and coriander to the bowl.
Season with salt and pepper and mix through.
Mix the garlic and vinegar with a pinch of salt in a blender until completely smooth.
Stir in the oil.
Pour over the salad and gently mix through.
Crumble the feta and oregano over the top before serving.

SERVINGS
4

SOURCE
Tessa Kiros Falling Cloudberries