Greek Tomato Potato and Zucchini Salad


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.




15 min


10 min


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