William Meppem
Yield
Makes 10 to 12 servings

This salad and a loaf of crusty bread serves as a light meal. Add or substitute blanched green beans, roasted peppers, pepperoncini peppers, or hearts of palm for any vegetables in this dish. Use fresh mozzarella in place of feta, if desired. Prep: 20 minutes, Cook: 30 minutes.

How to Make It

Step 1

Place potatoes in lightly salted water to cover in a large saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes or until tender when pierced with a fork. Drain, cool to room temperature, and quarter. Set aside.

Step 2

Toss spinach with 1/2 cup Greek Vinaigrette in a large bowl. Transfer to serving platter.

Step 3

Combine potato, onion, and next 4 ingredients in a large bowl. Toss gently with remaining 1/2 cup of Greek Vinaigrette. Arrange vegetables over spinach, and top with feta. Garnish, if desired.

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