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🍽️ Greek Potato and Tomato Salad

402 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• 500 g tomatoes
• 200 g black olives
• 150 g feta cheese
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 2 tbsp chopped basil
• 2 garlic cloves
• 1 tbsp cumin

Instructions

1. 1. Boil the potatoes in a pot of water until tender.
2. 2. Drain the cooked potatoes and peel them.
3. 3. Slice the potatoes into thick rounds, but do not cut all the way through.
4. 4. Wash the tomatoes under running water.
5. 5. Pour boiling water over the tomatoes to blanch them (cook briefly in boiling water).
6. 6. Remove the skin from the tomatoes.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the insides and seeds of the tomatoes.
9. 9. Place the prepared tomatoes and potatoes in a large bowl.
10. 10. Peel the garlic cloves.
11. 11. Press the garlic directly into the oil.
12. 12. Stir the oil well with salt, pepper, basil, and cumin.
13. 13. Pour the seasoned oil mixture over the potatoes and tomatoes.
14. 14. Sprinkle olives and crumbled feta cheese on top.
15. 15. Serve the salad cold.

Nutrition per serving

• kcal: 402
• Protein: 11 g · Fett/Fat: 26 g · Carbs: 29 g