Refreshing Olive Greek Salad (Printable)

Tender potatoes, Kalamata olives, crisp vegetables in a tangy Greek-style dressing make this salad a fresh summer favorite.

# What you'll need:

→ Potatoes

01 - 1.5 lbs waxy 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

# Directions:

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 heavy mayonnaise means this stays fresh and light even on hot summer days
  • The combination of tangy feta and salty olives creates addictive bites
  • You can make it ahead and the flavors actually get better
02 -
  • Adding the dressing while potatoes are still warm helps them absorb more flavor
  • Wait until just before serving to add the herbs and feta for maximum freshness
  • This salad actually tastes better after sitting for an hour or two
03 -
  • Use a potato variety that holds its shape, avoiding high-starch potatoes that will fall apart
  • Let the salad sit for at least 30 minutes before serving to let flavors meld

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