posted by PHILEOS EVOO on December 23, 2024
This recipe brings together two of my favorite dishes: potato salad and Greek salad. The result is an insanely tasty dish, inspired by the awesome flavours and textures of a classic Greek salad. It’s a refreshing departure from classic potato salad.
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 8 people
Ingredients:
-
1 kilo of petite white potatoes
-
1 cup pitted Kalamata olives
-
7 ounces of tomatoes
- 1 cup red onion thinly sliced
-
1/2 cup feta cheese, crumbled
-
1/2 cup Phileos of Sparta Extra Virgin Olive Oil
- 1/2 cup red wine vinegar
- 2 garlic cloves minced
- 2 tsp freshly ground pepper
- 2 tsp salt
- Italian seasoning
Recipe courtesy of @alikifoodvlogs
Directions:
Step 1: Start by sauteing 1 diced onion in Phileos Extra Virgin Olive Oil over medium heat
Step 2: Add 3 minced cloves of garlic and saute for an additional 1-2 minutes
Step 3: Add 2 bags of fresh spinach and wilt it down. Season with salt and pepper.
Step 4: Add fresh chopped parsley and dill and mix to combine
Step 5: Add 1 cup of passata, 1 cup of rinsed Arborio rice and let toast for a couple of minutes
Step 6: Then add 2-3 cups of water, bring to boil. Then cover and cook on medium low until done, stirring occasionally
Step 7: Top with Greek feta and fresh lemon juice
Serve and enjoy!