Peasant Salad Recipes

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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

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.

PEASANT SALAD



Peasant Salad image

Provided by Tyler Florence

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 cup plain yogurt
1/4 cup red wine vinegar
3 tablespoons olive oil
1/2 lemon, juiced
2 teaspoons garlic powder
1 teaspoon paprika
Salt and pepper, to taste
6 Roma tomatoes, sliced
1/2 red onion, sliced
4 kirby cucumbers, sliced
2 tablespoons capers
1 bunch mint leaves
8 stuffed grape leaves

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 SALAD FROM CYPRUS (CHORIATIKI)



Peasant Salad from Cyprus (Choriatiki) image

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

4 large ripe tomatoes
1 cucumber
1 large red onions or 1 large white onion
1 stalk celery
1/2 small eggplant
4 small fresh beetroots
1/2 lb Greek feta cheese
20 kalamata olives
1 tablespoon capers (optional)
oregano (preferably fresh)
salt
pepper
wine vinegar
extra virgin olive oil (preferably Greek)

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.

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