Refreshing Olive Greek Salad (Printable Version)
Tender potatoes blended with olives, fresh vegetables, and a zesty Greek-inspired dressing for light, flavorful bites.
# What You'll Need:
→ Potatoes
01 - 1.5 lbs waxy potatoes, scrubbed
→ Vegetables
02 - 1 small red onion, thinly sliced
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 red bell pepper, diced
→ Olives & Cheese
06 - 3/4 cup Kalamata olives, pitted and halved
07 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh dill, chopped
→ Dressing
10 - 1/4 cup extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 tsp dried oregano
15 - Salt and black pepper, to taste
# How To Make It:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just tender, about 15-20 minutes. Drain and let cool slightly.
02 - When cool enough to handle, cut potatoes into bite-sized chunks.
03 - In a large bowl, combine potatoes, red onion, cucumber, cherry tomatoes, red bell pepper, and Kalamata olives.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to coat.
06 - Add parsley, dill, and crumbled feta cheese. Toss lightly to combine.
07 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The dressing doubles as a brilliant marinade for grilled vegetables or chicken
- It actually tastes better after sitting in the fridge for an hour
- Clean up is minimal since everything goes into one beautiful bowl
02 -
- Dress the potatoes while they're still slightly warm so they absorb the flavors better
- Don't add the feta and fresh herbs until right before serving to keep them vibrant
- The salad needs at least 30 minutes in the fridge for flavors to really come together
03 -
- Use a serrated knife to slice the tomatoes so they don't squish and release too much juice
- Salt your potato cooking water generously since the potatoes won't get much salt later