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Created June 14, 2009 03:29
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Grilled Greek Potato Salad
1.5 pounds of small red potatoes, halved
1 Tbsp of olive oil
salt to taste (don't forget the greek olives will add a lot of salt to the taste)
pepper to taste
1 red and yellow pepper (we used mini sweet peppers)
1/2 red onion halved and sliced
1/2 a cucumber, chopped
1 cup of grape tomatoes, halved
4 ounces of fresh mozzarella, cubed
1/4 cup of Greek olives
1 Tbsp minced fresh oregano (or 1 tsp of dried oregano)
1/4 cup of Greek vinaigrette
Drizzle potatoes with oil, sprinkle with salt and pepper, toss to coat. Grill potatoes (covered?) over medium/high heat for 20 minutes or until tender. Place in a large bowl with the rest of the stuff, throw in some vinaigrette, and toss to combine. Serve warm or cold.
Greek Vinaigrette (could use some work, I tweaked it a bit, JH)
1/4 cup red wine (i prefer balsamic) vinegar
2 garlic cloves, minced
2 tablespoon fresh chopped basil (or 1 teaspoon dried)
1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)
1/2 teaspoon dried marjoram (optional)
4 tablespoons lemon juice (about 1 lemon)
3/4 cup olive oil
Salt, to taste
Freshly ground pepper, to taste
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