John Myers
Cypriot Salad
The perfect cypriot salad recipe with a picture and simple step-by-step instructions.
- 1 head Iceberg lettuce fresh
- 1 Cucumber fresh
- 1 Green peppers
- 1 Red peppers
- 5 Fresh tomatoes
- 2 Fresh onions
- 80 g Pickled olives
- 80 g Black pickled olives
- 1 Squeezed lemons
- 4 tbsp Cold pressed olive oil
- 1 turk. Roasted green peppers – per person
- Salt + pepper
- 100 g Challoumi per person
- 200 g Sheep cheese Bulgarian
- Core the tomatoes, cucumber and dice them together with the 2 peppers. Cut the onions into strips. Cut the ice-cream salad.
- Add lemon juice, olive oil and salt + pepper, crumble the sheep’s cheese, cut the olives into small pieces and mix everything together. Season again to taste and let it steep briefly
- Roast the turkish peppers briefly and serve with the challoumi and baguette.
- Since my airline is now collecting money for the on-board catering, I immediately rushed to the salad bar during the stopover in cyprus. i got the recipe there. Of course, I had packed enough boarding supplies for the return flight. btavon – enjoy your meal
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