Peasant Salad from Cyprus (Choriatiki)

Time

Prep 15 min · 15 min total

Difficulty

medium

1. 1

   Slice the onion very thinly. Mix with one tablespoon (sic!) salt and set aside for 10 minutes.

   10 min
2. 2

   Knead the onion until it becomes transparent. Then rinse in lots of water and drain. Peel the cucumber.

3. 3

   Cut it and the tomatoes into large chunks. Cut the celery and eggplant into smaller pieces.

4. 4

   Arrange nicely on four plates. Grate the beetroots and put on top (mixing them with the rest would make the salad red).

5. 5

   Divide the cheese into four pieces and put on top of the beetroots. Garnish with olives, capers and oregano.

6. 6

   Serve salt, pepper, vinegar and oil à part, so that everyone makes his own dressing.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.

Swaps

apple cider vinegar: Wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.