Refreshing Olive Greek Salad (Printable)

Tender potatoes, olives, fresh veggies, and tangy herbs combine for a vibrant, Mediterranean-style side.

# What You'll Need:

→ Base

01 - 1.5 lbs waxy potatoes, scrubbed

→ Vegetables

02 - 1 small red onion, thinly sliced
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 red bell pepper, diced

→ Olives & Cheese

06 - 3/4 cup Kalamata olives, pitted and halved
07 - 1/2 cup feta cheese, crumbled

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp fresh dill, chopped

→ Dressing

10 - 1/4 cup extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 tsp dried oregano
15 - Salt and black pepper, to taste

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just tender, about 15–20 minutes. Drain and let cool slightly.
02 - When cool enough to handle, cut potatoes into bite-sized chunks.
03 - In a large bowl, combine potatoes, red onion, cucumber, cherry tomatoes, red bell pepper, and Kalamata olives.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to coat.
06 - Add parsley, dill, and crumbled feta cheese. Toss lightly to combine.
07 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No heavy mayonnaise means you can leave it out at picnics without worry
  • The Greek dressing makes it bright and refreshing instead of heavy and starchy
  • Everything can be prepped ahead so you are not stuck in the kitchen when guests arrive
02 -
  • Adding dressing while potatoes are still warm helps them absorb all those Greek flavors
  • The olives are already salty so taste before you add much extra salt to the dressing
03 -
  • Cut your vegetables slightly larger than the potatoes so everything feels substantial
  • Let the dressed salad rest for 15 minutes before serving so flavors settle

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