Best 5 Peasant Salad From Cyprus Choriatiki Recipes

In the heart of the Mediterranean, where the sun-kissed shores of Cyprus meet the azure waters of the sea, lies a culinary gem that captures the essence of rustic simplicity and vibrant flavors. Enter Choriatiki, a traditional peasant salad that embodies the spirit of Cypriot cuisine. This humble dish, also known as village salad or Greek salad, is a symphony of fresh, seasonal ingredients arranged in a colorful mosaic. From the crisp cucumbers and juicy tomatoes to the pungent red onions and the salty bite of feta cheese, each element of Choriatiki plays a harmonious role in creating a symphony of flavors. With its vibrant colors and refreshing taste, Choriatiki is not just a salad; it's a celebration of the bounty of the Cypriot land and a testament to the culinary artistry of its people. This article presents a collection of authentic Choriatiki recipes that capture the essence of this timeless dish, inviting you on a culinary journey to the heart of Cyprus. Whether you prefer a classic rendition or a contemporary twist, these recipes offer a delightful exploration of Cypriot culinary heritage.

Let's cook with our recipes!

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.

GREEK HORIATIKI SALAD

Greek Horiatiki Salad image

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

Ingredients

5 large tomatoes
1 small red onion, thinly sliced
sea salt to taste
1 ½ teaspoons dried oregano
1 (4 ounce) container crumbled feta cheese
½ cucumber, sliced
1 small green bell pepper, sliced
¼ cup Greek black olives
3 tablespoons extra-virgin olive oil

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)

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 POTATO SALAD WITH HARISSA VINAIGRETTE

Peasant Potato Salad With Harissa Vinaigrette image

Carla Hall. This potato salad is the perfect accompaniment to any meal. Expand your food horizons with this yummy vinaigrette!

Provided by Susie D

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

3 cups assorted potatoes, 1/2-inch dice (Yukon, purple, red bliss, or fingerling)
1 cup butternut squash, 1/2-inch dice
1/2 cup blanched green beans, cut into 1/4-inch rounds
1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
1/4 cup kalamata olive, slivered
1/4 cup scallion, thinly sliced
1/4 cup chopped mixed herbs (parsley, thyme, mint and or or basil)
1 small shallot, roughly chopped
2 garlic cloves
1/4 cup harissa (Middle Eastern chili paste available in tubes or jars)
1 tablespoon Dijon mustard
1/4 cup rice wine or 1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper, to taste

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.

PEASANT SALAD

Peasant Salad image

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

Ingredients

4 slices bread (slightly stale)
3 spring onions, sliced
1 yellow pepper, chopped
300 g cucumbers, choped
4 tomatoes, sliced
100 g feta cheese, crumbled
40 g radishes, sliced
300 g cannellini beans (optional)
1 tablespoon olive oil
1 dash balsamic vinegar (to taste)
chopped fresh coriander (to garnish) (optional)
salt and pepper

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

Tips:

Use fresh, ripe vegetables: The fresher the vegetables, the better your salad will taste. Look for vegetables that are brightly colored and free of blemishes.
Cut the vegetables into uniform pieces: This will help them cook evenly. If you are using a mandoline, be sure to use the same setting for all of the vegetables.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
Use a good quality olive oil: Olive oil is a key ingredient in this salad. Choose a good quality extra virgin olive oil that has a fruity flavor.
Season the salad to taste: Add salt, pepper, and oregano to taste. You can also add a squeeze of lemon juice or a drizzle of honey, if desired.

Conclusion:

This peasant salad from Cyprus, also known as Choriatiki, is a refreshing and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Serve it as a side dish or as a main course with some grilled chicken or fish.