Greek Style Feta Potato Salad With Vinaigrette Recipes

GREEK POTATO SALAD WITH FETA

Steps:

• Preheat the oven to 425F (220C).
• In a small bowl, mix the chopped chives, dill, and mint, and set aside.
• Spread the potatoes on a baking sheet, cut the lemon into similar size pieces or quarters, and add to the potatoes.
• Spray or drizzle with a bit of avocado oil and season with the garlic powder, salt, and pepper. Add about 3 tbsp of the fresh herbs mixture.
• Toss to cover evenly and roast for about 30 mins, tossing 1-2.
• Place the potatoes in a big bowl, add the olives, cherry tomatoes, crumbled feta, the rest of the chopped herbs and toss.
• In a small bowl or a mason jar, mix the olive oil and the juice of 1 lemon.
• Dress the salad right before serving.

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GREEK-STYLE FETA POTATO SALAD WITH VINAIGRETTE

Steps:

• Cook or steam potatoes until done.
• Slice into 1-inch cubes, and place into a large bowl.
• Prepare the dressing: In processor process vinegar, olive oil, Dijon mustard, oregano (can use 2 tablespoons FRESH oregano in place of dried), salt and pepper (can add a bit of garlic POWDER to the dressing if desired).
• When the potatoes are still warm, toss them with the dressing; set aside to cool.
• After the potatoes are cool, mix in the olives, cucumber, red, green bell peppers, salt and black pepper, Feta cheese and fresh parsley; toss well to coat.
• DELICIOUS!

GREEK FETA SALAD

Steps:

• On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a small bowl, whisk the oil, vinegar and oregano; drizzle over salad. Serve with a slotted spoon.