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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 md. potatoes, uniform in size, cut into 1/4-inch slices
1 cup dried tomato halves, halved with kitchen shears
Lemon Dressing:
1/4 cup olive oil
1/4 cup water
2-1/2 tbsp. lemon juice
1 lg. clove garlic, pressed
1 tbsp. fresh oregano, chopped or
1 tsp. dried oregano leaves
1 tsp. salt
1 cup seedless cucumber, sliced
1/2 cup red onion, sliced
1 cup feta cheese, crumbled
1/2 cup Greek olives or ripe olives, pitted
1/2 tsp. pepper
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Directions:
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In 2-quart saucepan over medium heat, cook potatoes, covered, in 2-inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you prepare dressing. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.
Lemon Dressing:
In large bowl whisk together all dressing ingredients.
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