This file contains bidirectional Unicode text that may be interpreted or compiled differently than what appears below. To review, open the file in an editor that reveals hidden Unicode characters.
Learn more about bidirectional Unicode characters
Grilled Greek Potato Salad | |
http://img197.yfrog.com/i/il9.jpg/ | |
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 | |
Sign up for free
to join this conversation on GitHub.
Already have an account?
Sign in to comment