Potato and Egg Salad with Olives and Feta (Crete)

You may be craving a Cretan Salad without even knowing it! It’s a lovely and lively cross between a vegetarian Salade Nicoise and a Greek Salad.  Chock full of delicious Mediterranean superfoods, this salad is great in any season and makes for a balanced meal. Served with a side of crusty sourdough bread, it is a great option for lunch, and won’t weigh you down. Or, you can serve it as a side with a hearty soup for dinner.

Enjoy!

Photo Credit: Christine Dutton

Mediterranean Diet: Potato and Egg Salad with Olives and Feta

Potato and Egg Salad with Olives and Feta (Crete)

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4
Calories 650 kcal

Ingredients
  

  • 2 or 3 zucchini, sliced into thin rounds
  • 4 potatoes, cut into cubes
  • 2 tomatoes, sliced
  • 2 cucumbers, peeled and sliced
  • 1 onion, sliced into thin rings
  • 1/2 cup pitted Greek olives
  • 3 hard boiled eggs, sliced into quarters
  • 4 ounces Greek feta, cubed
  • 1 tsp dried oregano
  • 1/2 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste

Instructions
 

  • Boil zucchini until soft. Rinse in cold water to cool, drain.
  • Boil potatoes until soft. Rinse in cold water to cool, drain.
  • Add all ingredients. Toss lightly. Season with salt and pepper to taste. Chill until ready to serve.

Nutrition

Calories: 650kcalCarbohydrates: 58gProtein: 18gFat: 41gSaturated Fat: 10gCholesterol: 165mgSodium: 666mgPotassium: 2036mg