Greek Salad

Greek Salad with Potato

Course Main Course, Salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4


  • 1 large potato, peeled
  • 2 tablespoons white wine vinegar
  • 1 large tomato
  • 1 medium cucumber
  • 1 small green pepper, cored and seeded
  • several red onion slices
  • 1/4 cup extra virgin olive oil
  • Juice of 1 small lemon
  • sea salt
  • freshly ground black pepper
  • 1/2 cup kalamata or other Greek olives
  • 1/4 cup chopped fresh dill or several pinches dried oregano
  • 2 to 4 ounces feta in a block


  1. Cut potato in large chunks. Place in a small saucepan, cover with water and bring to a boil. Reduce heat and simmer until just tender. Drain, return to pan and sprinkle with vinegar. Cool.

  2. Cut tomato, cucumber and green pepper in large chunks. Combine in a large bowl with potato and onion slices. Add olive oil. Toss gently. Add lemon juice, salt and pepper to taste. Toss again.

  3. Pile the salad on a platter. Sprinkle olives and dill over it. Cut feta in large slices and lay on top.