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Mediterranean Spring Salad

BBQ.Guys's picture
  Small new potatoes 1⁄2 Pound
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Dried whole oregano 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Mixed salad greens 6 Cup (96 tbs)
  Tomatoes 2 Small, cut into wedges
  Red onion 1 Small, thinly sliced and separated into rings
  Cucumber 1 Small, thinly sliced
  Crumbled feta cheese 1⁄2 Cup (8 tbs)

Scrub potatoes.
Cook in boiling salted water to cover 20 minutes or until tender; drain well, and cool.
Peel and thinly slice potatoes; place in a shallow container.
Combine oil, juice, garlic, oregano, and salt, stirring well; pour over potatoes.
Cover and refrigerate 1 hour.
Drain potatoes, reserving marinade.
Place salad greens in a large salad bowl.
Arrange potatoes, tomatoes, onion, cucumber, and cheese over top.

Recipe Summary

Difficulty Level: 
Spring, Quick

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