This is the one – a Greek Peasant Salad. Sometimes on a hot summer day, you just want something fresh, light, and quick for lunch. I can’t think of anything that fits the bill better than a traditional Greek Peasant Salad — a Horiatiki. It is quick, easy, and delicious. Make sure to take advantage of the freshness of the season when making this!!
This is one salad that really stands the test of time. Great by itself, it also is delicious in a wrap or pita. Serve it for a lunch or as side salad for dinner.
Typically topped with a nice piece of Feta cheese to complete the salad. I passed on the cheese (I have a food intolerance), but don’t skip it if you don’t have to. Also, I used a red pepper because that’s what I had — but go for the green if you can.
Especially this time of year, farm fresh ingredients make it an unbeatable summer treat. If you don’t have your own garden, fresh tomatoes, cucumbers, peppers and onions can all be found at your local farm stand. If you’re in the Boston area, check out Grant Family Farm in West Newbury.
Greek Peasant Salad – Horiatiki
- 1 large tomato cut into wedges
- 1/2 cucumber peeled and sliced in wedges or discs
- 1/2 green bell pepper sliced
- 1 thick slice of red onion separated into rings and halved
- 1/4 cup kalamata olives pitted and halved
- 1 oz feta cheese not crumbled
- 1 tsp dried oregano
- Kosher Salt and Fresh Ground Black Pepper to taste
- 1 TBS Extra Virgin Olive Oil
- 1 1/2 tsp Red Wine Vinegar
- Place all the vegetable and olives in a bowl
- Sprinkle salt, pepper and oregano to taste over veggies
- Drizzle with olive oil and red wine vinegar to taste
- Toss it all together and move to serving plates
- Top with slab of feta cheese and another quick drizzle of olive oil.