It's Greek to Us

Continuing with our summer-friendly recommendations, you can never go wrong with a nice tasty salad.  Filling yet light, it's the perfect dish for hot days.  You can serve this as a side dish or a main dish, either way very yummy.

Greek Salad with Lemon Roasted Potatoes and Creamy Feta Dressing

Creamy feta dressing
Mixed field greens
Purple onion, sliced thin
Calamati olives
Lemon roasted potatoes

Creamy Feta Dressing

3.5 oz crumbled feta (one container)
1 cup mayonnaise
¼ cup sour cream
3 oz. buttermilk
2 tsp lemon juice
1 ½ tsp sea salt
1 ½ tsp cracked black pepper
1 ½ tsp parsley
1 tsp Worcestershire sauce

Mix all the ingredients together. Pour half the mixture into a blender or food processor and blend until smooth, then mix back in.

Cover with Saran and refrigerate for at least 30 minutes to allow flavors to blend. If necessary, add additional salt, pepper or lemon to taste.

Lemon Roasted Potatoes

4 small yellow skinned potatoes, diced
Olive oil
Rosemary
Salt
Pepper
Fresh lemon juice

Yeah, we're letting you free fall on the measurements, because there really isn't a right or wrong amount, just use your better judgement.

Wash and rinse potatoes. Cut into medium-sized dices and cube with peel on (‘cuz that’s where the nutrients are). In a bowl, add just enough oil to cover the potatoes. Squeeze juice from half a lemon on and mix well. Add in rosemary, salt, and pepper to taste.

Lightly grease a baking dish and pour potatoes in. Bake at 450° for 25-35 minutes, stirring every 10 minutes. Potatoes are done when they are browned and fork tender.

We recommend using a glass baking dish to roast the potatoes because (1) it’s easier to loosen the potatoes to mix around and (2) it’s easy to clean afterwards.

If you want to make this a heartier salad to serve as a main course, you can add cooked chicken, beef or lamb. 

We wanted to keep it simple, but you can also add radish slices, cherry tomatoes or cucumber slices too.

The creamy feta dressing is actually based on a roquefort dressing recipe but since one of us (k2) doesn't like bleu cheese, we decided to use feta and then ran with the Greek salad idea from there.  To make it a roquefort dressing, substitute bleu cheese or gorgonzola for the the feta in the recipe above.