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Ingredients

For the Salad

4 medium-sized tomatoes, diced
1 cucumber, diced
1 red onion, thinly sliced
200 g feta, diced
1 Cup(s) black or green olives, pitted
2 Tablespoon(s) olive oil
1 Tablespoon(s) red wine vinegar
1 Teaspoon(s) oregano
Salt and pepper to taste

For the Oven-Roasted Potatoes

800 g small potatoes, washed and halved
2 Tablespoon(s) olive oil
1 Teaspoon(s) paprika powder
Teaspoon(s) 1/2 tsp rosemary (optional)
Salt and pepper to taste

Preparation

  • Preparation time: 20 min
  • Cooking time: 40 min
  • Total time: 1 h

Prepare the Oven-Roasted Potatoes

1. Preheat the oven to 200°C (400°F).
2. Toss the potatoes with olive oil, paprika, rosemary, salt, and pepper, then spread them evenly on a baking sheet.
3. Roast for about 30-40 minutes until golden and crispy, turning occasionally for even cooking.

Prepare the Salad

1. In a large bowl, combine the tomatoes, cucumbers, onions, feta, and olives.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and gently toss to coat all the ingredients evenly.

Serve

1.

Plate the Greek Salad alongside the oven-roasted potatoes and serve immediately. This salad makes a great main dish or a perfect side to other Mediterranean dishes. 


With this Greek Salad with Feta and Oven-Roasted Potatoes, you'll bring the essence of summer straight to your table – perfect for any occasion and a treat for those who love healthy, delicious, and seasonal food!



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