Grilled Greek Salad
Source of Recipe
TOH - Robin J.
Recipe Introduction
For a large crowd - this serves 21 people!
List of Ingredients
3 pounds small red potatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
1 medium red onion, halved and sliced
1 medium cucumber, chopped
1-1/4 cups grape tomatoes, halved
1/2 pound feta cheese, crumbled
3/4 cup Greek vinaigrette (recipe below)
1/2 cup halved Greek olives
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh oregano or 1 teaspoon dried oregano
Recipe
Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat for 20-25 minutes or until tender. Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold. Yield: 21 servings (3/4 cup each).
---Greek Vinaigrette---
In a screw-top jar put:
1/3 c. olive oil
3 Tb. wine vinegar
2 Tb. lemon juice
1 1/2 tsp. fresh chopped oregano or 1/2 tsp. dried-crushed
1 tsp. sugar
1 sm. garlic clove-minced
1/4 tsp. pepper
Cover and shake well.
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