Best Greek Peasant Salad Recipes

GREEK PEASANT SALAD

Greek Peasant Salad image

This is a recipe I adapted from Good Housekeeping magazine. It is an easy way to use all that mint you have growing in your garden. It goes well with chicken or pork.

Provided by Kate in Ontario

Categories Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 English cucumber
1 (1 pint) box grape tomatoes
1 tablespoon olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup loosely packed mint leaf, chopped
1/3 cup sliced black olives (optional)
1/4 cup loosely packed fresh dill, chopped
1/2 cup feta cheese, crumbled

Steps:

With vegetable peeler, remove 3 or 4 evenly spaced strips of peel lengthwise from cucumber Cut cucumber lengthwise into quarters and then crosswise into 1/2 inch pieces.
In bowl with wire whisk or fork, mix lemon juice, oil, salt and pepper.
Add cucumbers, tomatoes, mint, olives, and dill.
Toss until evenly mixed and top with feta.

GREEK PEASANT SALAD

GREEK PEASANT SALAD image

Categories Avocado

Number Of Ingredients 10

Ingredients

4 Kirby cucumbers (about 1 pound)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds ripe red and/or yellow tomatoes (about 6 medium), cut into 1-inch pieces
1/2 cup loosely packed fresh mint leaves, chopped
1/3 cup Kalamata olives, pitted and coarsely chopped
1/4 cup loosely packed fresh dill, chopped
2 ounces feta cheese, crumbled (1/2 cup

Steps:

. With vegetable peeler, remove 3 or 4 evenly spaced lengthwise strips of peel from each cucumber. Cut each cucumber lengthwise into quarters, then crosswise into 1/2-inch pieces. 2. In large bowl, with wire whisk or fork, mix lemon juice, oil, salt, and pepper until blended. Add cucumbers, tomatoes, mint, olives, and dill, and toss until evenly mixed and coated with dressing. Top with feta. Each serving:About 150 calories, 5g protein, 17g carbohydrate, 9g total fat (3g saturated), 12mg cholesterol, 42g sodium.

THE BEST GREEK PEASANT SALAD (HORIATIKI)

The Best Greek Peasant Salad (Horiatiki) image

A delicious salad, loaded with ripe summer vegetables, Greek feta cheese and a simple vinaigrette.

Provided by Marilena Leavitt

Categories Summer Salad

Time 10m

Yield 4-6

Number Of Ingredients 14

Ingredients

2-3 med. ripe and juicy tomatoes, cut in wedges
1 med. sweet banana pepper, or, half of a green bell pepper, sliced in ribbons
1 sm. English cucumber, or, 2 Persian cucumbers, peeled and cut in "coins"
¼-½ sm. red or mild white onion, thinly sliced
12 whole Kalamata olives
1 tsp. small capers (optional)
5 oz. Greek Feta cheese
1-2 med. pepperoncini (optional)
½ tsp. Greek dry oregano
VINAIGRETTE
½ cup extra olive oil
¼ cup red wine vinegar
½ tsp. dried Greek oregano
1 tsp. sea salt

Steps:

Place all vegetables in a large bowl and gently combine.
Add the olives and capers and place the chunk of Feta cheese in the center. (Do not cut in pieces). Add the pepperoncini, if using. Sprinkle with the oregano.
For the vinaigrette, place everything in a glass jar and shake well to incorporate all the ingredients. Pour about half of the vinaigrette over the salad. Reserve the rest or adjust if needed. Do not be afraid to coat the salad really well with the simple vinaigrette.
Use thick slices of fresh, crusty bread to mop up the delicious juices.

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