This beautiful salad can be made a day in advance and makes the perfect pairing for steaks or barbecue meat and veggies. A more filling version of a traditional Greek salad, this one won't leave even the pickiest eater hungry!
Serves 4 people
1 kg of white washed potatoes, washed (you can leave thin skin on)
1/2 red onion
1/4 cup of pitted kalamata olives
2 tbsp of chopped mint
half of a squeezed lemon
3 tbsp of extra virgin olive oil
5 cubes of Meredith Dairy Marinated Goat Cheese
salt and pepper
Boil the potatoes until cooked, then run under cold water to prevent them overcooking. Chop into halves or quarters depending on the size of the potatoes.
Cut the half of a red onion into half rings and separate. Add into a small bowl of cold water (this helps to reduce the acidity) for 10 minutes.
Mix the dressing: Pour the olive oil into the lemon juice slowly as a thin line, while continuously quickly whisking it.
Mix red onion, olives and mint together with the potatoes and stir in the dressing.
Assemble on a flat serving tray. Lightly crumble Meredith Dairy Marinated Goat Cheese on top. Enjoy cold.