1 lb. (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
1 cup (1 1/2 ounces) sun-dried tomatoes, halved with kitchen shears
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olives or pitted ripe olives
LEMON DRESSING:
1/4 cup olive oil
1/4 cup water
2 1/2 tbsp. lemon juice
1 large clove garlic, pressed
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. pepper
Recipe
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches of
boiling water until tender, about 12 minutes; drain and set aside.
Meanwhile, in small bowl, cover sun-dried tomatoes with boiling water; set aside for 10 minutes to soften. Drain the tomatoes and pat them dry with paper towel.
In a glass measure, whisk together all the dressing ingredients. In a large shallow bowl, combine the potatoes, tomatoes and cucumbers. Pour the dressing and toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top and serve.