Peasant Salad from Cyprus Choriatiki
Discover the vibrant flavors of the Mediterranean with this authentic Peasant Salad from Cyprus, also known as Choriatiki. Bursting with freshness, this no-cook recipe combines ripe tomatoes, crisp cucumbers, red onions, and green bell peppers, all tossed with briny black olives and creamy feta cheese. A drizzle of extra virgin olive oil and red wine vinegar, flavored with aromatic oregano, brings the ingredients together in perfect harmony. Ready in just 15 minutes, this traditional Cypriot salad is the ideal addition to your summer table—serve it as a light appetizer, a colorful side dish, or pair it with warm crusty bread for a simple yet satisfying meal. Perfect for Mediterranean diet enthusiasts, this healthy and gluten-free dish celebrates rustic simplicity at its finest.
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Recipe Information
Ingredients
- 4 medium ripe tomatoes
- 1 large cucumber
- 1 small red onion
- 1 medium green bell pepper
- 100 grams black olives
- 150 grams feta cheese
- 4 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash all the vegetables thoroughly under running water and pat them dry.
Cut the tomatoes into irregular chunks (about 1-inch pieces) and transfer them to a large salad bowl.
Peel the cucumber if desired, and slice it lengthwise. Cut each half into thick half-moons, then add to the bowl.
Peel the red onion, cut it in half, and then slice it thinly into half rings. Add to the bowl.
Core and deseed the green bell pepper. Slice it into thin strips or bite-sized pieces and toss into the salad bowl.
Add the black olives to the bowl. If they have pits, leave them whole or remove the pits if desired.
Cut the feta cheese into small cubes (about 1/2 inch) or crumble it with your hands. Gently scatter the feta over the top of the salad.
In a small jar or bowl, combine the olive oil, red wine vinegar, oregano, salt, and ground black pepper. Whisk or shake the dressing until emulsified.
Drizzle the dressing evenly over the salad.
Give the salad a gentle toss to combine all the ingredients. Be careful not to break the feta cubes too much.
If using parsley for garnish, chop it finely and sprinkle it over the salad before serving.
Serve the salad immediately, accompanied by warm bread or your favorite main dish.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 28.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1002 mg | 77% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
