Best 6 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.

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.

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 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.

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