Ingredients
Scale
- 4 large potatoes
- 1 cup Kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender. Drain and let cool.
- Cut the potatoes into bite-sized pieces.
- In a large bowl, combine the potatoes, Kalamata olives, feta cheese, and red onion.
- In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and gently toss to combine.
- Serve chilled or at room temperature.
Notes
Store the salad in an airtight container in the refrigerator for up to three days. For meal prep, portion into single-serve containers and add fresh oregano before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg