Cretan Salad

I love Middle Eastern food, and especially Greek. This is one of my favorite salads, discovered on my last trip to Greece. The combination of flavors, colors and textures is very satisfying.

Author: Dorothy Calimeris
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6 servings
Category: Salad
Method: Assemble
Cuisine: Middle Eastern - Greek

Ingredients

2 tablespoons extra virgin olive oil

8 oz fingerling potatoes cut in half lengthwise

1 pint cherry tomatoes, cut in half

1/2 a fennel bulb, sliced thin

1 Persian cucumber, peeled and sliced thin

1/4 cup pitted olives

1/4 cup parsley leaves

2 tablespoons olive oil

2 teaspoons red wine vinegar

salt and pepper to taste

3 handfuls of arugula

1/4 cup feta cheese, crumbled

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Instructions

Heat the oven to 400F.

Combine the potatoes with 2 tablespoons of olive oil and mix well. Place the potatoes cut side down on a sheet pan and roast until the cut side is golden and the potatoes are tender, about 10 minutes.

Place the potatoes in a large salad bowl. Add the tomatoes, fennel, cucumber, olives, parsley, 2 tablespoons of olive oil, vinegar, and season with salt and pepper.

Add the arugula and mix well.

Place in a serving dish and garnish with the feta cheese. Serve ambient.

Notes

Don’t miss more recipes like this one in my 30-Minute Middle Eastern Cookbook!

Find it online: https://dorothyeats.com/middle-eastern-cookbook-30-minutes/