Kalamata olives, feta, and ripe tomatoes give this potato salad a Greek kick filled with fresh flavors!

Notes:

This heart-healthy dish is rich in potassium, thanks to the potatoes, helping to regulate blood pressure. The vitamin C and lycopene found in the tomatoes can help prevent and repair plaque build-up in the arteries while the olives and olive oil are rich in heart-healthy fats and flavonoids that help reduce the risk of heart disease.

Prep
10
Cook
10
Serves
4
Ingredients
11

Equipment

  • Pot
  • Small bowl
  • Whisk
  • Large bowl

Ingredients

Salad:

  • 1.5 lbs Little Potatoes
  • 1 cup Kalamata olives
  • 1 medium red onion, thinly sliced and roughly chopped
  • 2 pints grape tomatoes, halved
  • 1 English cucumber, diced
  • 1 cup Feta cheese, crumbled

Dressing:

  • 1/2 cup Extra virgin olive oil
  • 1/4 cup white wine (or white balsamic) vinegar
  • 1 clove garlic, finely minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Step 1

    Add potatoes to a pot and cover with water. Bring to a boil, then reduce heat to a simmer. Cook until fork tender, about 15 minutes.

  • Step 2

    In a small bowl, whisk together the olive oil, white wine vinegar, garlic, oregano, salt, and pepper. Add Kalamata olives and onions and continue to mix and let sit until potatoes are ready.

  • Step 3

    Once potatoes are cooled, cut in half and add to large bowl with remaining salad ingredients, minus the feta cheese.

  • Step 4

    Add dressing and toss all ingredients well.

  • Step 5

    Top with feta cheese. Then add a drizzle of extra virgin olive oil to finish and a dusting of oregano.