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.

PEASANT SALAD

Peasant Salad image

Provided by Tyler Florence

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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.

GREEK SALAD

Greek Salad image

Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.

Provided by Ina Garten

Categories appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

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.

GOOD FOR YOU GREEK SALAD

Good for You Greek Salad image

A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.

Provided by Candice

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
¼ cup olive oil
4 teaspoons lemon juice
1 ½ teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced

Steps:

In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 8.3 g, Cholesterol 22.3 mg, Fat 15.6 g, Fiber 2 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 346.8 mg, Sugar 4 g

GREEK SALAD

Greek Salad image

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Provided by Lidey Heuck

Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

Steps:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

GREEK SALAD

Greek salad image

Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish

Time 15m

Yield Serves 4 as a side - easily doubled for main course

Number Of Ingredients 7

Ingredients

4 large vine tomatoes, cut into irregular wedges
1 cucumber, peeled, deseeded, then roughly chopped
½ a red onion thinly sliced
16 Kalamata olives
1 tsp dried oregano
85g feta cheese, cut into chunks (barrel matured feta is the best)
4 tbsp Greek extra virgin olive oil

Steps:

Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
Lightly season, then serve with crusty bread to mop up all of the juices.

Nutrition Facts : Calories 270 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.64 milligram of sodium

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