Craving a salad that’s both refreshing and full of flavor? Try this Greek Peasant Salad, or Horiatiki Salata. It’s a delightful mix of ripe tomatoes, crisp cucumbers, sweet bell peppers, creamy Feta cheese, and briny olives, all drizzled with a tangy vinaigrette made from extra-virgin olive oil, red wine vinegar, and dried oregano. Don’t forget to have some crusty bread ready to soak up the tasty olive oil and tomato juices left at the bottom of the bowl!
INGREDIENTS
- 1 large English cucumber, cut into 1-inch cubes
- 4 medium Roma tomatoes, cut into wedges
- 1 medium red onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- ½ cup olives
- ¼ cup mint leaves (optional)
- 2 tablespoons capers (optional)
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 4 oz. Feta cheese, cut into 1-inch cubes
INSTRUCTIONS
- In a bowl, combine the thinly sliced red onion, olive oil, red wine vinegar, salt, black pepper, and oregano. Stir well and let it sit for 10-15 minutes to allow the flavors to blend.
- Add the cucumber, tomatoes, capers, olives, bell pepper, mint, and Feta cheese. Toss everything gently to combine.
- Serve immediately and enjoy this refreshing Greek Peasant Salad!
Notes
- I prefer cubing the Feta cheese for easier serving. While it’s traditional to serve the whole block of Feta on top of the vegetables, cubing or crumbling it into the salad makes it more practical.
- Be sure to use pitted olives for convenience.
- This recipe serves 6 as a side dish or starter, or 3 as a main dish.
Nutrition (per serving)
- Calories: 168
- Carbohydrates: 6g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 9g
- Cholesterol: 17mg
- Sodium: 663mg
- Potassium: 192mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 626 IU
- Vitamin C: 24mg
- Calcium: 116mg
- Iron: 1mg
