Best Peasant Salad Recipes

PEASANT POTATO SALAD WITH HARISSA VINAIGRETTE

Steps:

• For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
• Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
• For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

GREEK PEASANT SALAD

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

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.

PEASANT POTATO SALAD

Steps:

• Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
• While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
• To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
• In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
• Chill or serve room temperature.

PEASANT SALAD FROM CYPRUS (CHORIATIKI)

Steps:

• Slice the onion very thinly.
• Mix with one tablespoon (sic!) salt and set aside for 10 minutes.
• Knead the onion until it becomes transparent.
• Then rinse in lots of water and drain.
• Peel the cucumber.
• Cut it and the tomatoes into large chunks.
• Cut the celery and eggplant into smaller pieces.
• Arrange nicely on four plates.
• Grate the beetroots and put on top (mixing them with the rest would make the salad red).
• Divide the cheese into four pieces and put on top of the beetroots.
• Garnish with olives, capers and oregano.
• Serve salt, pepper, vinegar and oil à part, so that everyone makes his own dressing.

THE BEST GREEK PEASANT SALAD (HORIATIKI)

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.

PEASANT SALAD (BREAD SALAD)

Steps:

• 30 minutes before serving: 1. In a large bowl - whisk olive oil, vinegar, basil, capers, salt & pepper, garlic. 2. Cut tomatoes, cucumbers, yellow pepper, and red onion into bite sized pieces. Add to bowl with dressing, toss well. 3. Cut bread into 1" chunks. Toss gently with salad. Top with olives.

PEASANT SALAD

Steps:

• In bowl combine tomatoes, cucumber, onion and olives. Drizzle with olive oil. Sprinkle with feta and oregano. Add salt and pepper to taste

PEASANT SALAD

Steps:

• For dressing: whisk together yogurt, vinegar, oil and lemon until smooth. Season with garlic powder, paprika, salt and pepper. Refrigerate until needed.
• On a large platter, layer tomatoes, onion and cucumbers. Top with capers, mint and grape leaves. Drizzle with yogurt dressing before serving.

PEASANT BREAD, TOMATO AND BASIL SALAD

Steps:

• In large bowl, toss together salad ingredients. In glass jar with tight fitting lid, shake together dressing ingredients. About 1/2 hour before serving, pour dressing ingredients. About 1/2 hour before serving, pour dressing to taste over salad and toss until nicely mixed. Cover bowl and refrigerate until serving time. Serves 6 An Italian bread salad is more than a salad sprinkle with croutons. The bread is deeply flavored with olive oil and vinegar. The Italian bread should be stale but not so dry as to be brittle. You want a firm "spring" to it. Source: Renny Darling