posted by PHILEOS EVOO on February 24, 2025
It’s no secret I’m head over heels for Mediterranean food. That’s because it’s fresh, healthy, and so full of incredible, vibrant flavour. I mean, there’s a reason the Mediterranean Diet keeps winning best diet in the United States and Canada.
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: Heat Phileos of Sparta Extra Virgin Olive Oil over medium heat. Add 4 cuos of chicken broth to a pot over 4 cups of chicken broth to pot over medium heat. Let it come to a simmer and then lower the heat so that it is kept warm.
Step 2: Add 1 diced onion and saute for a few minutes. Season with salt, pepper, and a pinch of red pepper flakes
Step 3: Add 1 cup of Arborio rice. Stir and let the rice toast for about 5 minutes
Step 4: Add a ladleful of broth and stir and cook until most of the liquid is absorbed
Step 5: Continue adding stocking while mixing, waiting until liquid is absorbed before adding more, until rice is al dente
Step 6: Stir in 1 cup of roasted buttenut squash puree
Step 7: Turn the heat off and mix in 2 tablespoons of cold unsalted butter, parmigianno and top fried sage leaves
Serve and enjoy!