Adapted from a recipe by Marilyn Bentz-Crowley
Try a new twist on two favourites:
Greek Salad and Potato Salad! Summer is the perfect time to mix together new potatoes, and fresh vegetables.
- ½ cup (125 mL) olive oil
- ½ cup (125 mL) coarsely chopped fresh oregano, stems and leaves
- 1 large garlic clove, minced
- 3 tbsp (45 mL) red wine vinegar
- 1 tbsp (15 mL) freshly squeezed lemon juice
- ¾ tsp (4 mL) salt
- 3 to 4 grindings black pepper
- 1½ lb (750 g) new potatoes
- 1 large sweet red pepper
- 1 large green pepper
- 5 large ripe tomatoes
- ½ cucumber peeled and seeded and chunked
- ¾ cup (175 mL) thinly sliced red onion
- 5 oz (150 g) feta cheese
- ½ cup (125 mL) coarsely chopped fresh parsley
- ¼ cup (50 mL) coarsely chopped fresh mint
- 1 cup (250 mL) kalamata or other black olives
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 minutes 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 a day.
When ready to serve, seed peppers and cut into 1-inch (2.5-cm) pieces. Core and slice tomatoes into wedges. Dice cucumber and onion into ½-inch (1-cm) pieces. Coarsely crumble feta. Fold vegetables and feta into salad along with parsley, mint and olives until well combined. Place in a serving bowl and serve with your favourite summer barbecue.
Makes 6 to 8 side dish servings