Greek Peasant Salad

I actually discovered this chunky, rustic salad at a small bistro in Paris.  As we strolled down a narrow alley cluttered with small restaurants, it caught my eye on the center of a couple’s table.  The contrast of the green cucumbers and red tomatoes, dotted with the dark browns of the olives, and white of the feta makes it a striking salad. It was refreshing, crisp and flavorful served with crusty bread.

 

                      2     Cucumbers, ½“ cubes

                      6     Roma Tomatoes, cut into 1/8
                     ½     Red Onion, sliced into slivers
            1½ cups     Marinated Artichoke Hearts
                1 cup     Kalamata Olives, pitted
                1 cup     Feta Cheese
                             Balsamic Vinegar
                             Extra Virgin Olive Oil
                             Fresh Ground Pepper
                             Salt

 Arrange or toss cucumbers, tomatoes, onion, artichoke hearts, and olives on a large serving platter of salad bowl.  Arranging ingredients makes for a striking presentation.  Simply tossing to evenly distribute the ingredients makes service easier.

 

Crumple feta on top.

 

For a Chopped Greek Salad- dice all ingredients small, then toss with liberal amounts of balsamic and olive oil.  Pile the mix on a bed of crisp lettuce, and garnish with fresh croutons.

Just before serving, lightly drizzle balsamic and olive oil over the top, add ground pepper, and a sprinkle of salt.