Yiayia’s Herb Salad with Feta Dressing

A SIMPLE SALAD WITH AROMATIC HERBS, crisp white cabbage, peppery rocket/arugula and more, all woven together and dressed with a molten feta vinaigrette. Traditionally in Cyprus this would be concocted with whatever local herbs and greens were growing in the village and a local cheese. For The Salad

Romaine/Cos Lettuce ½ , shredded

White Cabbage , shredded

Green Bell Pepper ¼ , deseeded and thinly sliced

Rocket/Arugula a few large handfuls

Dill Fronds a handful

Fat-Leaf Parsley Leaves a handful

Cilantro Leaves a handful

Mint Leaves a handful

Basil Leaves 12 large, torn Cucumber ½ , halved lengthways, cut into thin bite-size wedges

Sweet, ½ Ripe Vine Tomatoes 3 oz, cut into small chunks Red Onion ½ small, thinly sliced

Kalamata Olives 1 cup, halved and stoned/pitted

For The Feta Dressing

Feta Cheese 2 oz

Extra Virgin Olive Oil ⅓ cup

Red Wine Vinegar ⅓ cup

Greek Dried Oregano

1 Tbs

Fresh Lemon Juice a squeeze

Freshly Ground Black Pepper to season

1 PREP all the salad ingredients and put them in a large mixing bowl.

2 TO make the dressing, mash the feta with the back of a fork and put it in a screw-top jar, along with the rest of the dressing ingredients. Tighten the lid and give it a good shake to emulsify, add a drop of water if it needs loosening. Taste and add a few grinds of pepper to taste — it will be punchy but you want it that way!

3 JUST before you are ready to serve, give the jar another gentle shake and pour the dressing over the salad. Toss to ensure the salad ingredients are all coated.

4 TRANSFER to a salad bowl, leaving any excess dressing behind, and serve immediately.