Ingredients
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1 cup sun-dried tomato, cut into quarters
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1 cup sliced seedless cucumber
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1/2 cup sliced red onion
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1 cup crumbled feta cheese
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1/4 cup olive oil
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1/4 cup water
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1 large garlic clove, pressed
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1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
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1 tablespoon sugar
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1 teaspoon salt
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2 1/2 tablespoons lemon juice
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1/2 cup Greek olive
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1 lb small red potato, 1/4 inch slices
Instructions
- Place in potatoes in 2 quart saucepan.
- Add approximately 2 inches of water.
- Cook, covered until tender, for approximately 12 minutes.
- Do Not Overcook.
- Drain and set aside.
- Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
- Drain tomatoes and pat dry.
- Add potatoes, tomoates and cucumber to bowl.
- Drizzle with dressing and toss to coat.
- Can be served cold or at room temperature.
- Arrange onion, cheese and olives on top.
- Dressing:
- Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.