Big, open air vegetable markets are commonplace on the island of Cyprus and in the rest of the region. For people who live too far to reach them, greengrocers usually set up stands or stalls in most neighborhoods. Almost every country in the Mediterranean has this style of salad that is known as Greek salad in the United States. Some cultures may chop the vegetables differently, or add different spices, but the salads themselves are pretty similar. Many cultures also refrain from preparing the dressing in advance, and serve salads with little olive oil and vinegar
decanters or lemon slices nearby.

1 head Romaine lettuce, washed,
dried, and cut into bite-size pieces
2 ripe tomatoes, diced
1 baby (Persian) cucumber, or
1 ⁄ 3 English cucumber, sliced thinly
on the diagonal
¼ pound (115 g) feta, cubed or
crumbled
¼ cup Greek olives, pitted
1 yellow onion,
sliced into rings
1 small green bell pepper,
cut into rings
3 tablespoons (45 ml) red wine
vinegar or lemon juice
Unrefined sea salt or salt, to taste
Freshly ground black pepper, to taste
½ cup (120 ml) extra-virgin olive oil
(preferably unfiltered)
Yield: 6 servings

Place the lettuce in a large salad bowl. Add the tomatoes and cucumber,
and toss to combine.
Scatter the feta, olives, onion, and pepper over the top in an attractive
pattern. Pour wine vinegar or lemon juice into a small bowl. Add a
pinch of salt and pepper, and slowly pour in the olive oil while whisking
vigorously. Once the dressing is emulsified, pour it over the salad and serve
immediately.

Mediterranean Tradition
Clever home cooks in the region usually stretch the leftover meat from
meals by adding pieces of chicken, beef, veal, and lamb to salads. In
Italy, this tradition is called Insalata del Lunedi, Monday Salad, because
it incorporates the leftover meat from the ritual Sunday gathering.