25697af6-73d7-494a-ac36-b6a5da5babfe

Greek Tomato Potato and Zucchini Salad

  • 25 mins
  • 16 ingredients
100%
  • Servings 10-12
  • Prep 15 min
  • Cook 10 min
  • Course
  • Cuisine
  • Skill Level

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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