1/2 cup coarsely chopped fresh oregano, stems and leaves
1 large garlic clove minced
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
3/4 tsp salt
3 to 4 grindings of black pepper
1 1/2 lb mini new potatoes
1 large sweet red pepper
1 large green pepper
5 large ripe tomatoes
1/2 large english cucumber
3/4 cup thinly sliced red onion
5 oz feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 cup kalamata or black olives
Instructions
Heat oil in a small saucepan over medium-low heat until hot but not smoking. Add oregano; remove from heat and stir in garlic. Cool completely. Strain oil into a very large mixing bowl;discard oregano. Whisk in vinegar, lemon juice, garlic, salt and pepper.
Steam potatoes, partially covered over gently boiling water 20 minutee or until tender. Do not skin potatoes. Cut into halves or quarters depending on size. Add to dressing; gently stir to coat. If making ahead, cover and refrigerate for up to 1 day.
When ready to serve, seed peppers and cut into 1 inch pieces. Core and slice tomatoes into wedges. Dice cucumber and onion into 1/2 inch pieces. Coarsley crumble feta. Fold vegetables and feta into salad along with parsley, mint and olives until well combined. Turn into a large serving bowl. Serve with a crusty peasant loaf and grilled lamb for a sumptous supper.
Originally Submitted
7/1/2011
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