Thursday, June 4, 2009


When I lived in downtown Salt Lake, I never missed the Annual Greek Fest. I mean, how could I, you could practically smell the Slovakia from my apartment.

I love the fresh clean flavors of Greek cuisine. Ripe tomatoes, cucumbers, a full and fruity olive oil, feta mouth is watering. I'll never forget the taste of my first Gyro from a street vendor in Athens when I was 14, and I'm hoping that one day my husband will acquire a taste for Calamata olives.

That's why I love this Greek version of potato salad. It's a summer favorite and a whole heck of lot healthier than your classic American potato salad. Try taking this to your family and neighborhood barbeque's this summer. It's sure to be a hit.

When I want to make this salad a meal, I add a little shredded chicken or grilled chicken.

(Recipe adapted from Cuisine At Home)

1 ½ lb. red potatoes, cubed
1 C. cherry tomatoes, halved
1 C. cucumber, seeded, diced
½ C. pitted Calamata olives, sliced
¼ C. red onion, diced
1 T. chopped fresh oregano
1 C. shredded grilled chicken (optional)

½ C. feta cheese, crumbled
1/3 C. fresh lemon juice
¼ C. olive oil
2 T. plain yogurt (or Greek yogurt)
1 t. sugar
Salt & Pepper to taste

1. Boil potatoes in salted water until tender, 12-15 minutes; drain.
2. Mix all the ingredients for the vinaigrette in a blender.
3. Combine tomatoes, cucumber, olives, onions and oregano.
4. Add potatoes, chicken and vinaigrette.
5. Lightly mix until vinaigrette is evenly distributed.
6. Chill the refrigerator before serving.

1 comment:

Barbara Bakes said...

I love the Greek Festival too! How luck to have a Gyro in Athens! I'll have to try this salad!

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