Fresh Greek and Mediterranean salad with black and green olives, feta cheese and potatoes
- Preparation time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Greek
Wash and halve the potatoes and boil for about 25 minutes, until cooked.
Leave to cool. Roughly chop the tomatoes and retain 6 tbsp of the oil. Pick the basil leaves from their stalks.
Wash, halve, core and roughly dice the peppers. Peel the garlic and chop very finely. Mix the vinegar with the tomato oil.
Mix the potatoes, olives, tomatoes, basil, peppers and garlic with the dressing and crumble the feta over the salad.
Season well with salt and pepper and serve.