PEASANT SALAD FROM CYPRUS (CHORIATIKI)
Perfect summer food. A reminiscence of vacations in Cyprus or Greece. Serve with bread and a cooled light wine or mineral water. Tastes best outdoors in the hottest time of the day. The treatment of the onion will reduce the strong and bitter taste and make it possible to use a greater amount of it. The raw eggplant may seem peculiar, but will add a little bitter taste that goes well with the sweeter vegetables. Traditionally, the cheese is not mixed with the salad, but exposed on top. Neither is the dressing made in advance, but up to the guests. NB that there is no lettuce in this recipe.
Provided by Andreacute Grisell
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
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)
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
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 POTATO SALAD WITH HARISSA VINAIGRETTE
Carla Hall. This potato salad is the perfect accompaniment to any meal. Expand your food horizons with this yummy vinaigrette!
Provided by Susie D
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
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
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
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.
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