Mediterranean Spring Salad with Feta Cheese


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Potatoes, tomatoes, peppers and onions make up this deliciously refreshing salad. The light lemon-olive oil dressing ties it all together.

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  • 1/2 lb. small new red potatoes
  • 1/2 C. olive oil
  • 2 Tbs. fresh lemon juice
  • 1 crushed garlic clove
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. salt
  • 1/8 tsp. ground pepper
  • 6 C. mixed salad greens
  • 1 large tomato, cut into thin wedges
  • 1 green pepper, cut into thin rings
  • 1 small purple onion, cut into thin rings
  • 1 cucumber, thinly sliced
  • 1/2 C. feta cheese, crumbled

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Cook the potatoes in boiling salted water about 25 minutes or until they are tender. Drain well, and cool to warm. Thinly slice and place them in a serving bowl. In a jar or measuring cup combine the oil, lemon juice, garlic, basil, oregano, pepper and salt. Mix well with a whisk or place the lid on the jar and shake. Pour over potatoes and marinate for 1 hour. Drain the marinade off into a measuring cup, and set aside the potatoes. Place the greens in a large salad bowl. Arrange the potatoes, tomato wedges, green pepper, red onion, cucumber, and Feta cheese over the greens. Serve with the marinade on the side for a dressing.

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