Peasant Salad From Cyprus Choriatiki Food

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

Ingredients

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.

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.

CYPRUS POTATO SALAD

CYPRUS POTATO SALAD image

Try Warm Cyprus Potato and Tomato Salad with Feta and Oregano for a classic taste of the Mediterranean

Provided by mustardcomms

Time 1h

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Place the potatoes in a pan and cover with salted water then bring to the boil and simmer for four minutes until tender then drain and cool.
Heat the olive oil in a large pan and fry the potatoes until golden. Remove from the pan and set aside
Fry the onions, garlic and spices until lightly golden.
Place the potatoes back in the pan with the onions and add the tomatoes. Cook on a high heat to reduce the tomatoes slightly for about 3 minutes then add the spinach.
Remove from the heat straight away and gently toss the spinach so that it just wilts then add the vinegar and some of the chopped oregano or parsley.
Pour into a serving dish then crumble the feta cheese on top, sprinkle some olive oil, black pepper and more fresh herbs
Serve with some crusty bread.

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