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.
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