Peasant Salad Food

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.

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.

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.

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.