Greek Peasant Salad
Fresh late summer salad with cucumbers, tomatoes, Kalamata olives and feta. Quick cider vinegar dressing. Chill 30 minutes.
Nothing beats a late-summer day in the backyard. This salad is great for end of summer produce like tomato and cucumber. Serve with grilled lamb, warm pita bread, and hummus.
Submitted by: Kathryn from Stockton, CA
Yield: 4 Servings
- Uses peak summer produce: cucumbers, ripe tomatoes, red onion, Kalamata olives and feta.
- Simple cider vinegar and olive oil dressing; toss and chill at least 30 minutes so flavors meld.
- Serve with grilled lamb, warm pita and hummus or use as a bright side for chicken and fish.
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Preparation Instructions:
Peel cucumbers, and cut into slices about 1/4 inch thick. Core but do not peel tomatoes and cut into 8 wedges. Cut onion in thin wedges. Drain olives, and add to veggies. Crumble feta over salad, varying the size of the chunks. Mix dressing and toss. Chill for at least 30 minutes prior to serving.
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Frequently Asked Questions
How long should I chill the salad before serving?
Refrigerate the tossed salad for at least 30 minutes so the flavors blend. For best texture serve within 1 to 2 hours after dressing. If you must wait longer, keep the dressing separate and add it just before serving.
Can I make the salad ahead of time and how should I store it?
You can prep the vegetables a day ahead and store them in separate airtight containers. Once dressed, the salad keeps in the fridge for 1 to 2 days, but the vegetables soften and the feta will break down. Store the dressing separately for up to 5 days.
How do I prevent the salad from getting watery?
Use firm ripe tomatoes and core or seed them if they are very juicy. Drain the olives well. Peel or seed cucumbers if they are watery, or use Persian/English cucumbers. Salt lightly and let excess liquid drain on a paper towel before tossing.
Can I substitute any ingredients?
Yes. Swap feta for goat cheese or a vegan feta. Use green olives if you prefer a milder flavor. Replace cider vinegar with lemon juice for a brighter taste. Adjust herbs like adding fresh mint or dill to taste.
How can I make this salad vegan?
Leave out the feta or use a plant based feta or marinated tofu. Add extra olives, chickpeas, or toasted nuts for more texture and protein.
What is the best way to cut the vegetables?
Peel or trim cucumbers and slice them about 1/4 inch thick. Core tomatoes and cut into eight wedges. Slice the red onion into thin wedges. Crumble the feta into a mix of small and medium chunks for texture.
Any tips for the dressing?
The recipe is vinegar forward. If you want a milder dressing, increase the olive oil or use less vinegar. Whisk the vinegar, olive oil, oregano, parsley, salt and pepper and taste before tossing. Use unfiltered cider vinegar for a fuller flavor.
How long should I chill the salad before serving?
Refrigerate the tossed salad for at least 30 minutes so the flavors blend. For best texture serve within 1 to 2 hours after dressing. If you must wait longer, keep the dressing separate and add it just before serving.
Can I make the salad ahead of time and how should I store it?
You can prep the vegetables a day ahead and store them in separate airtight containers. Once dressed, the salad keeps in the fridge for 1 to 2 days, but the vegetables soften and the feta will break down. Store the dressing separately for up to 5 days.
How do I prevent the salad from getting watery?
Use firm ripe tomatoes and core or seed them if they are very juicy. Drain the olives well. Peel or seed cucumbers if they are watery, or use Persian/English cucumbers. Salt lightly and let excess liquid drain on a paper towel before tossing.
Can I substitute any ingredients?
Yes. Swap feta for goat cheese or a vegan feta. Use green olives if you prefer a milder flavor. Replace cider vinegar with lemon juice for a brighter taste. Adjust herbs like adding fresh mint or dill to taste.
How can I make this salad vegan?
Leave out the feta or use a plant based feta or marinated tofu. Add extra olives, chickpeas, or toasted nuts for more texture and protein.
What is the best way to cut the vegetables?
Peel or trim cucumbers and slice them about 1/4 inch thick. Core tomatoes and cut into eight wedges. Slice the red onion into thin wedges. Crumble the feta into a mix of small and medium chunks for texture.
Any tips for the dressing?
The recipe is vinegar forward. If you want a milder dressing, increase the olive oil or use less vinegar. Whisk the vinegar, olive oil, oregano, parsley, salt and pepper and taste before tossing. Use unfiltered cider vinegar for a fuller flavor.
Use the dressing sparingly and eat quickly after applying the dressing. Otherwise, it gets soggy in a hurry. It still tastes great, though.