Ingredients
Scale
- 1.5 pounds (680g) Baby potatoes or new potatoes, sliced in halves or quarters
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup crumbled feta cheese (optional for extra flavor)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender but firm, about 10-12 minutes. Drain and let cool slightly.
- Prepare the cherry tomatoes, Kalamata olives, red onion, parsley, and dill by chopping the herbs finely.
- Whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper in a small bowl to make the dressing.
- In a large bowl, combine the cooled potatoes, cherry tomatoes, olives, red onion, and herbs. Drizzle dressing over the mixture and gently toss to coat evenly. Add feta cheese if desired and give a final gentle toss.
- Serve chilled or at room temperature, garnished with additional herbs for a fresh finish.
Notes
- For extra protein, add grilled chicken or chickpeas to make this salad more filling.
- Adjust the amount of red wine vinegar for more tang or add lemon juice for extra freshness.
- Use vegan feta or omit cheese for a plant-based version.
- This salad tastes best when served within 1-2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing, Boiling
- Cuisine: Greek
- Diet: Vegetarian, Nut-Free, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg