Greek Potato-Pepper Ring Salad

A layered salad inspired by Greek friends.


2 pounds red potatoes, sliced and steamed (or microwaved) until tender

2 medium onions, thinly sliced

4 medium tomatoes, sliced, then halved

1/2 cup jarred mild pepper rings

1 cup crumbled Feta cheese


2/3 cup olive oil

1/4 cup white wine vinegar

2 tablespoons freshly chopped oregano

1 teaspoon EACH salt and pepper

      The Recipe

Arrange potatoes on a large platter with sides.  Lightly salt.  Sprinkle onion on next, then tomatoes, then pepper rings and finally, Feta cheese.

Make dressing:  In a medium bowl, whisk together olive oil, vinegar, oregano, salt and pepper.  Drizzle all over the top of the salad.  Best served at room temperature.  Great the next day, too.  Serves 6 - 8.



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Copyright © by Robin Benzle. All Rights Reserved