Horiatiki with Niçoise Influence

Ingredients

• 1 pound Fingerling potatoes, boiled and halved
• 1 large English cucumber, sliced into half-moons
• 2 cups Cherry tomatoes, halved
• 0.5 cup Kalamata olives, pitted
• 2 tablespoons Non-pareil capers, drained
• 0.5 medium Red onion, thinly sliced
• 7 ounces Feta cheese, broken into large chunks
• 0.33 cup Extra virgin olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dried oregano
• 1 teaspoon Dijon mustard
• 2 tablespoons Fresh parsley, chopped(optional)

Instructions

1. 1

   Boil the fingerling potatoes in salted water until tender, then drain and let them cool completely before slicing.

2. 2

   In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and dried oregano to create the vinaigrette.

3. 3

   Place the sliced cucumbers, tomatoes, and red onions in a large shallow serving bowl.

4. 4

   Add the cooled potatoes, olives, and capers to the vegetable mixture.

5. 5

   Drizzle half of the vinaigrette over the vegetables and toss gently to ensure the potatoes absorb the flavors.

6. 6

   Place the large chunks of feta cheese on top of the salad rather than mixing them in to maintain the traditional Horiatiki style.

7. 7

   Drizzle the remaining dressing over the feta and garnish with fresh parsley and a crack of black pepper.

8. 8

   Let the salad sit for 10 minutes at room temperature before serving to allow the juices to mingle.