Mediterranean Roasted Potato Salad
Elevate your salad game with this vibrant Mediterranean Roasted Potato Salad, a delightful fusion of hearty roasted baby potatoes and fresh, crisp vegetables. Tossed in a zesty dressing made with extra virgin olive oil, tangy lemon juice, and aromatic dried oregano, this dish bursts with flavor in every bite. Juicy cherry tomatoes, cool cucumber, briny kalamata olives, and creamy crumbled feta cheese come together to create the perfect balance of textures and tastes. This salad is not only visually stunning but also highly versatile—serve it warm or at room temperature for an easy yet impressive side dish that pairs beautifully with grilled meats or stands proudly on its own. Ideal for potlucks, barbecues, or weeknight dinners, this Mediterranean-inspired recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 800 g baby potatoes
- 4 tbsp extra virgin olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 200 g cherry tomatoes
- 1 large cucumber
- 1 small red onion
- 100 g kalamata olives
- 100 g feta cheese
- 2 tbsp parsley
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 minced garlic clove
- 1 tsp dried oregano
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Wash and halve the baby potatoes. Pat them dry with a kitchen towel.
In a large bowl, toss the potatoes with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway, until golden brown and crispy.
While the potatoes are roasting, slice the cherry tomatoes in half, peel and dice the cucumber, thinly slice the red onion, and roughly chop the parsley.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, minced garlic, and dried oregano to make the dressing.
Once the potatoes are done roasting, let them cool for 5-10 minutes.
In a large serving bowl, combine the roasted potatoes, cherry tomatoes, cucumber, red onion, kalamata olives, and parsley.
Crumble the feta cheese over the salad.
Drizzle the dressing over the salad and gently toss to combine.
Adjust seasoning with additional salt and pepper if needed and serve immediately, either warm or at room temperature.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 23.2 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 851 mg | 65% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4781 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
