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Griechischer Kartoffelsalat mit Feta | Bake to the roots

Greek Potato Salad with Tomato & Feta

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 01:00
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Grece
  • Diet: Vegetarian


The perfect salad for your next bbq session: this Greek Potato Salad with Tomato, Cucumber & Feta is easy to prepare and really delicious!



For the salad:
21 oz. (600g) small new potatoes, quartered
1 tsp. granulated garlic
salt, pepper
12 tbsp. olive oil
9 oz. (250g) cherry tomatoes, halved
1/2 cucumber, diced
1/2 red onion, chopped
3.5 oz. (100g) feta cheese, crumbled
some olives

For the dressing:
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1/2 tsp. dried oregano
salt, pepper

some chopped parsley


1. Preheat the oven to 390°F (200°C). Wash and dry the potatoes and cut them into quarters. Place in a bowl. Season with granulated garlic, salt, and pepper. Drizzle with the oil and mix everything until well combined. Spread the potatoes on a baking sheet and roast them for about 30-35 minutes. Flip the potatoes from time to time so they get evenly roasted and browned. Take out of the oven and let cool down.

2. While the potatoes are cooling down you can prepare the rest of the ingredients and the dressing. Wash and dry the tomatoes and cut them in half. Wash and dry the cucumber and cut into small pieces. Peel the onion and chop finely. Set everything aside.

3. For the dressing mix olive oil and lemon juice, add the dried oregano, and season with salt and pepper. Set aside.

4. To assemble add the potatoes (they can still be slightly warm) to a large serving bowl or plate, add the tomatoes, cucumber, and onion and mix to combine. Drizzle the dressing over the salad and mix. Add the crumbled feta, some olives, and some chopped parsley, and serve.


Enjoy tossing!

Keywords: salad, potato, tomato, cucumber, feta, summer