A Greek salad accompanies every meal in Cyprus. This recipe is for a very simple and basic salad made in larger chunks and with more fresh herb leaves than the Greeks typically make.
1 cup cherry tomatoes, halved
2 cups romaine lettuce torn into bite size pieces
½ cup calamata olives or the tarmasalata olives traditionally used in Cyprus
½ cup feta, crumbled
½ cup fresh parsley leaves
½ cup olive oil
Juice of 2 lemons
Salt and pepper
Mix together tomatoes, lettuce, olives, feta and parsley. Sprinkle with salt and pepper. Drizzle olive oil and lemon juice over the salad, toss and serve.