Description
A refreshing twist on a classic dish featuring vibrant flavors from fresh vegetables, feta cheese, and olives, perfect for picnics or barbecues.
Ingredients
- 2 pounds potatoes
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool completely.
- In a large mixing bowl, combine the cooled potatoes with cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl.
- Pour the dressing over the potato mixture and toss gently to coat.
- Serve chilled or at room temperature for maximum flavor.
Notes
For a different kick, replace olives with capers. Best served fresh, but leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean