Recipe for Cypriot Village Salad 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 x Cucumber, cut in half lengthwise then cut into 1/4-inch-thick slices, *see note
2 x Garlic cloves, finely chopped
2 x Ripe tomatoes, cut into bite-size chunks
3 x Green onions, thinly sliced
4 tbl Chopped fresh dill
4 tbl Chopped cilantro
4 tbl Chopped fresh mint
2 tbl Capers in brine
4 tbl Extra virgin olive oil, or to taste
1 tbl Balsamic vinegar
1/2 x Lemon, juiced, or to taste
6 oz Greek feta or Bulgarian feta cheese, cut into chunks
1/2 cup Mediterranean olives, *see note
1 bn Rocket OR other green like watercress
Instructions:
Instructions: Toss together the cucumber, garlic, tomatoes, green onions, dill, cilantro, mint and capers in a big bowl. Dress with the olive oil, vinegar and lemon juice.

The mixture may be chilled at this point and left to marinate for up to 2 hours.

Just before serving, add the feta, olives, rocket, salt and pepper.

Serves
4.

Notes: "This salad in Cyprus is much like a typical Greek salad, but more varied and full of whatever herbs and greens the garden might yield.

Garlic, olives and lemon are always there; everything else might vary. The following is one of my recent favorites: lots of rocket and fresh herbs. "

*CUCUMBER: If using a hothouse cucumber, leave the peel on; if using an American-type cucumber, peel it.
**OLIVES: cracked green or salt-cured slightly dry black olives, or a combination of different types.

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