Mediterranean Potato and Tomato Salad Bowl

A refreshing salad featuring potatoes, tomatoes, and olives, tossed with a lemon-herb vinaigrette.

Ingredients

• 1 medium red potato, diced Potatoes
• 1/2 cup cherry tomatoes, halved Cherry Tomatoes
• 1/4 cup, pitted and sliced Kalamata Olives
• 1/8 cup, thinly sliced Red Onion
• 2 tbsp, chopped Fresh Parsley
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp fresh Lemon Juice
• 1 clove, minced Garlic
• 1/4 tsp Dried Oregano
• to taste Salt and Black Pepper

Instructions

1. Boil diced potatoes until tender, about 12-15 minutes. Drain and rinse with cold water to stop cooking. Let cool slightly.
2. In a bowl, combine diced potatoes, halved cherry tomatoes, sliced Kalamata olives, and thinly sliced red onion.
3. In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper.
4. Pour dressing over the potato mixture and toss gently to combine.
5. Garnish with fresh parsley. Serve chilled or at room temperature.

Cuisine: Mediterranean

Suitability: dairy-free,vegetarian,gluten-free

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 1

Meal Type: lunch