Peasant Salad From Cyprus Choriatiki Recipes
GREEK HORIATIKI SALAD
This is the one and only Greek salad recipe that you'll ever need! Enjoy this Greek salad for summer BBQs, Greek dinner parties, picnics, and more. Ripe, red tomatoes will yield the best result. Serve with loads of good crusty bread to mop up the gorgeous juices.
Provided by Diana Moutsopoulos
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Cut your tomatoes into wedges over the bowl that you're serving the salad in, so that any extra juices land in the bowl. Add onion slices. Liberally season with salt and oregano. Mix and allow tomatoes to sit at room temperature for at least 30 minutes, up to 2 hours, so that the salt releases the tomatoes' juices.
- Mix in feta cheese, cucumber, bell pepper, and olives just before serving. Stir everything together. Drizzle with olive oil.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 14.4 g, Cholesterol 25.1 mg, Fat 17.7 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 5.9 g, Sodium 486.1 mg, Sugar 8.8 g
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.
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 SALAD
i make this when i have left over bread and salad veggies to use. just throw it all in and hope for best! chuck some chilli in if your feeling adventurous
Provided by cakeinmyface
Categories Lunch/Snacks
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- tear up the bread and lay in a dish or container.
- add all the veggies and the oil and vinegar and toss well. levae to marinate for an hour or two in fridge.
- take out and eat, yummy and filling experiment with anything you need to use up in fridge.
Nutrition Facts : Calories 213.5, Fat 10, SaturatedFat 4.5, Cholesterol 22.2, Sodium 463.6, Carbohydrate 25.3, Fiber 3.3, Sugar 7.1, Protein 7.8
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