Refreshing Olive Greek Salad (Printable)
Tender potatoes with olives, fresh vegetables, and zesty Greek dressing for a light, flavorful side dish.
# What You Need:
→ Potatoes
01 - 1.5 lbs waxy potatoes (Yukon Gold or red potatoes), scrubbed
→ Vegetables
02 - 1 small red onion, thinly sliced
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 red bell pepper, diced
→ Olives & Cheese
06 - 3/4 cup Kalamata olives, pitted and halved
07 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh dill, chopped
→ Dressing
10 - 1/4 cup extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 tsp dried oregano
15 - Salt and black pepper, to taste
# How to Make It:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just tender, about 15-20 minutes. Drain and let cool slightly.
02 - When cool enough to handle, cut potatoes into bite-sized chunks.
03 - In a large bowl, combine potatoes, red onion, cucumber, cherry tomatoes, red bell pepper, and Kalamata olives.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to coat.
06 - Add parsley, dill, and crumbled feta cheese. Toss lightly to combine.
07 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- No mayo means you can leave it out at summer parties without worry
- The flavors actually get better after a few hours in the fridge
02 -
- Adding the dressing while the potatoes are still slightly warm helps them absorb all those Greek flavors
- Wait until just before serving to add the feta and fresh herbs so they stay vibrant and don't wilt
03 -
- Use waxy potatoes instead of starchy russets so they don't fall apart
- Taste the olives before adding salt to the dressing since they're already quite salty