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Easy Marinated Tomatoes Recipe

Easy Marinated Tomatoes Recipe

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4.6 from 70 reviews

This Greek Potato Salad is a vibrant, Mediterranean-inspired dish brimming with tender potatoes, crisp vegetables, briny olives, and fresh herbs, all tossed with a tangy olive oil and red wine vinegar dressing. It’s an easy, refreshing salad perfect for picnics, potlucks, and healthy lunches. Optional feta cheese adds a creamy, salty finish to this gluten-free, vegetarian classic.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Herbs

  • 1 kg potatoes, peeled and cubed
  • 1/2 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 cucumber, seeded and diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped

Other Salad Add-ins

  • 1/2 cup Kalamata olives, pitted and sliced
  • 100 g feta cheese, crumbled (optional)

Dressing

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain well and let them cool slightly, just until they are warm but not hot.
  2. Make the Dressing: In a large mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper until the mixture is emulsified and smooth.
  3. Toss Potatoes with Dressing: Add the warm potatoes to the bowl with the dressing. Gently toss to coat the potatoes thoroughly, allowing them to absorb the flavors.
  4. Add Remaining Ingredients: Add the sliced red onion, Kalamata olives, cherry tomatoes, cucumber, chopped parsley, and dill to the bowl with the potatoes. Mix until all ingredients are evenly combined.
  5. Add Feta Cheese (if using): Gently fold in the crumbled feta cheese, taking care not to break up the potatoes too much.
  6. Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour. This allows the flavors to meld and the salad to chill.
  7. Finish & Serve: Right before serving, taste the salad and adjust the salt and pepper if needed. Garnish with extra chopped herbs if you like. Serve chilled or at room temperature.

Notes

  • For extra flavor, let the potatoes soak in the dressing while warm—they absorb the tangy flavors best this way.
  • Customize with extra vegetables such as bell peppers or capers if desired.
  • This salad keeps well in the refrigerator for up to 2 days; just give it a fresh toss before serving.
  • Omit feta for a vegan version or substitute with plant-based feta.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salads
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving (about 1/6 of recipe)
  • Calories: 230
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 10mg

Find it online: https://ellarecipe.com/fresh-greek-potato-salad/