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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Waldine Van Geffen
Servings: 4
3 medium cooked potatoes, sliced ¼ inch thick
1 ½ ounce dried tomato halves, chopped coarse
1 cup seedless cucumber, sliced
½ cup red onion, sliced
4 ounces Feta cheese, crumbled
½ cup Greek olives, pitted
1 clove garlic, minced
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
salt and pepper
Lemon Dressing
1 cup olive oil
2 ½ tablespoons lemon juice
4 cloves garlic, minced
¼ cup fresh oregano, chopped or 2 teaspoons dried oregano
salt and pepper
Mix salad ingredients. Mix dressing ingredients and pour over salad.