Greek Peasant Salad

This Greek Peasant Salad is recipe full of fresh summer vegetables (cucumbers, tomatoes, red onion), with a creamy Feta cheese, sliced Kalamata olives, fresh herbs, and a simple Greek vinaigrette. It’s our best summer salad, and a hit at every party. This salad “screams” summer and is so fresh and lovely.

What an unbelievably delicious salad this is for any time of year–Greek Peasant Salad–as long as you can get fresh veggies at the market. But particularly in the summer months, its a very popular salad that we serve for lunch, dinner parties, potlucks, and gatherings.

Greek Peasant Salad

Of course, in the summer, substitute fresh (garden) summer tomatoes and cucumbers. Play around with fresh herbs. Add them all, or just one. By the way, what is your favorite herb? Mine is basil, but for this salad I’m adding dill, basil, and mint–perfect!

Greek Peasant Salad ingredients are basic, and this recipe has been around for a long time. My mom made her own version, sometimes with blue cheese or mozzarella cheese (whatever cheese she had on hand). We always had fresh cucumnbers from the garden, and large tomatoes. You can use any kind of tomato, and the riper the juicier and the better! Dive right in!

What is a peasant salad?

Peasant salad means “village” also called Horiatiki salad, which originated from the 19th-20th century. It was a salad that the peasants ate: very simple constructed from fresh vine-ripened summer tomatoes and onions growing in their vegetable gardens together with other fresh herbs.

Why I love this recipe

• Easy ingredients from the garden, or a quick stop at the grocery store.
• Delicious made with a high-quality feta cheese.
• Mix up the fresh herbs for the best flavor.
• First to be gobbled up at every party!

Enjoy the fresh, herby flavors (and light dressing), coupled with the salty tang of the feta and olives. Serve it with this chicken, potatoes, and this strawberry dessert. We also love it with this 1-skillet Greek Chicken Thighs recipe.

Gather these ingredients

• Red wine vinegar
• Extra virgin olive oil
• Large red onion
• Grape or cherry tomatoes
• English cucumbers
• Fresh mint and basil
• Kalamata olives
• Feta cheese
• Salt and pepper to taste

How do you make Greek Peasant Salad

1. Make the dressing with red wine vinegar and olive oil. Add the red onion to the mixture to set for a few minutes while you prepare the rest of the salad.
2. In a large bowl add the tomatoes, cucumber, fresh herbs, olives, and feta.
3. Pour the olive oil dressing mixed with onions over the veggies, tossing gently to combine. Season with salt and pepper to taste.
4. Serve immediately with crusty bread to soak up the extra vinaigrette!

Tips and substitutions

• The more ripe and juicy the tomatoes are, with crispy cucumbers, and mild red onions, the crunchier and fresher the salad will taste.
• Kalamata olives are the best, but you can swap out for another variety.
• Cheese: Swap out the feta cheese for chunks of blue cheese or soft Mozzarella cheese balls (or tear pieces from a large Mozzarella cheese ball).
• Douse with the best extra virgin olive oil you have on hand. Can’t you tell the difference in quality olive oil? We sure can!
• Oregano and basil are the best herbs, but you can also use parsley or thyme.

As for hosting, I always go back to my favorite salads to serve to company. This Greek Peasant Salad and my Wild Rice Salad (packed with fresh veggies and basil), are super easy when you’re in a pinch for time.

More summer salads to try:

• Butter Leaf Lettuce Salad
• Summer Fruit Caprese Salad
• Summer Avocado Pasta Salad
• Greek Salad Skewers

4.92 stars (12 reviews)

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Greek Peasant Salad

Greek Peasant Salad is packed with cucumbers, tomatoes, red onion, creamy Feta cheese, Kalamata olives, fresh herbs, and a vinaigrette.

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Yield: 8

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Ingredients

 

1x2x3x

• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil, the better the quality, the better the salad will taste
• 1 large red onion, peeled, sliced thinly
• 2 pints grape or cherry tomatoes, cut in half
• 2 English cucumbers, halved lengthwise, seeded and cut into 1/2-inch chunks
• ½ cup fresh mint, chopped
• ½ cup fresh basil, chopped
• ½ cup pitted Kalamata olives, cut in half (or more if you love olives)
• 4 ounces block good quality feta, cut into cubes
• Salt and pepper to taste

Instructions

 

• Combine the red wine vinegar, olive oil, and red onion in a large bowl and set aside.
• In a large bowl, add the tomatoes, cucumber, fresh herbs, olives, and feta to the bowl.
• Pour the olive oil dressing mixed with onions over the veggies, tossing gently to combine.
• Season with salt and pepper to taste. Serve!

Notes

Original post APR 2019.

Cuisine: Mediterranean

Course: Salad

Author: Sandy / Reluctant Entertainer

Calories: 173kcal, Carbohydrates: 9g, Protein: 2g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 141mg, Potassium: 438mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1296IU, Vitamin C: 21mg, Calcium: 41mg, Iron: 1mg

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