Greek Salad

found in Cook's Companion by author, Lorraine Turner

Walk into any taverna or cafe in Greece or southern Cyprus and you will see this salad, or a variation of it, on the menu. It makes a delicious accompaniment to other Greek dishes, or a satisfying lunch in it's own right if served with fresh pita bread.
 
Serves: 4
 
4 tomatoes, cut into wedges
1 onion, sliced
1/2 cucumber, sliced
1 1/3 cups kalamata olives, pitted
8 oz feta cheese, drained
2 tbsp fresh cilantro leaves
fresh flat-leaf parsley, to garnish
pita bread, to serve
 
Dressing:
5 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp sugar
1 tbsp chopped fresh cilantro
salt & pepper
 
1. To make the dressing, place ths oil, vinegar, lemon juice, sugar, and cilantro in a large bowl. Season with salt and pepper and mix together well.
 
2. Add the tomatoes, onion, cucumber, olives, feta cheese, and cilantro. Toss all the ingredients together, then divide between individual bowls. Garnish with fresh parsley and serve with pita bread.