Greek Tomato Potato and Zucchini Salad
Ingredients
| 2 lbs small red potatoes | ||
| 1 oz sun dried tomatoes | ||
| 1/3 cup fresh basil | ||
| 1 pt grape tomatoes, halved, yellow and red if possible | ||
| 7 hard boiled eggs, diced | ||
| 2 ribs celery, diced | ||
| 1 cup feta cheese, crumbled | ||
| 4 strips thick bacon, cook and crumbled | ||
| For the Dressing: | ||
| 1 tbs apple cider vinegar | ||
| 2 tbs balsamic vinegar | ||
| 1 tsp thyme | ||
| kosher salt and black pepper to taste | ||
| 5 cloves garlic, minced | ||
| 1 red onion, minced | ||
| 1 zucchini, cut lengthwise, the cut into 1 inch pieces |
This salad may be served hot or cold.
- In a blender combine the vinegar’s, thyme, salt, pepper, garlic, and onion.
- Puree until smooth.
- Boil potatoes until just starting to get tender, about 8-10 minutes.
- Drain well.
- Quarter the potatoes, then pace in a serving bowl.
- Pour the dressing over the potatoes and stir to coat.
- Let sit for 10 minutes.
- Add the remaining ingredients and stir to combine.
- Serve warm or cold.
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