Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe is one of those dishes that instantly brings sunshine to the table. It’s fresh, vibrant, and packed with Mediterranean flavors that you’ll find both comforting and refreshing. I love how the creamy feta and briny olives blend perfectly with tender potatoes and a tangy, herb-packed vinaigrette. Whether you’re whipping this up for a summer barbecue, a lively picnic, or a cozy family dinner, it’s a recipe that belongs to every season. If you enjoy bright, bold flavors with a little tang and texture, you’re going to adore this salad.
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What Makes This So Good
This Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe is a delightful celebration of simple ingredients working in perfect harmony. It’s punchy and zesty, creamy yet refreshing, and filled with textures that keep every bite interesting.
- Big Flavor, Minimal Fuss: The vinaigrette bursts with fresh herbs and lemon, waking up the mellow potatoes with a lively kick.
- Family-Friendly: Everyone loves familiar ingredients like feta and olives, but this salad feels a bit special without being intimidating.
- Simple Ingredients: With pantry staples and garden-fresh herbs, it’s easy to throw together anytime you’re craving something bright.
- Works Any Night: Great as a side for grilled meats, vegetarian mains, or even your Sunday lunch—you’ll find countless ways to enjoy it.
Ingredient Guide
Picking the right ingredients really makes a difference in your Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe. Let’s walk through the essentials so you get the best flavor and texture every time.
- New Potatoes or Yukon Golds: These hold their shape well after boiling, and have a nice creamy texture that’s not too starchy.
- Feta Cheese: Go for a good-quality block feta – it crumbles better and delivers that authentic tangy creaminess.
- Kalamata Olives: These olives add a perfect salty, briny bite and enhance the overall Mediterranean vibe.
- Fresh Herbs (Parsley, Dill, Oregano): Using fresh is a game-changer for the vinaigrette; the aroma and brightness lift the entire salad.
- Lemon Juice & Zest: Adds essential freshness and balances the richness of the cheese and potatoes.
Quick Reminder: Full measurements for each ingredient are in the recipe card below, so make sure to check that out before you start.
How to Make Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe
Step 1 — Prep & Ready
Start by washing your potatoes thoroughly and cutting them into bite-sized chunks — about 1 to 1.5 inches. This size ensures they cook evenly but still hold their shape, giving you those pleasing, slightly firm bites. Grab your herbs and finely chop them; fresh parsley and dill bring that authentic pop. Don’t forget to zest your lemon before juicing it — the zest adds a lovely fragrant element that livens up the vinaigrette. Having everything prepped means you’ll flow through the cooking without pauses, which I always appreciate in the kitchen.
Step 2 — Cook with Confidence
Place the potatoes in a pot and cover with cold water, adding a generous pinch of salt. Bringing the water up to a gentle boil helps the potatoes cook evenly. You'll notice the cozy aroma of cooking spuds filling your kitchen—the little sign to keep a watchful eye. Cook them just until tender when pierced with a fork but not mushy, usually about 10-15 minutes depending on size. Drain well and let them cool a bit; excess moisture here can water down your vinaigrette later. Meanwhile, grab a bowl to whisk together your olive oil, lemon juice, garlic, herbs, salt, and pepper. The vinaigrette should smell bright and herbaceous — a sure sign it's ready.
Step 3 — Finish & Serve
Once your potatoes have cooled slightly, gently toss them with the zesty herb vinaigrette. Add the crumbled feta and olives, folding carefully so you don’t break the potatoes apart. Taste and adjust your seasoning — sometimes a little more lemon juice or a pinch of salt really makes everything shine. You’ll love the creamy, salty, tangy flavors mingling with the fresh herb notes. Serve your Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe chilled or at room temperature for the best experience; both work beautifully but the flavors deepen after a bit of resting.
Extra Helpful Tips
I’ve made this Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe countless times, and these tips really make the difference between good and unforgettable.
- Watch for This Sign: The potatoes should be fork-tender but not falling apart—perfect for holding the vinaigrette without turning mushy.
- Temperature Trick: Toss the potatoes with the vinaigrette while still slightly warm to help them soak up the flavors beautifully.
- Prep-Ahead Option: You can boil potatoes and make the vinaigrette a day ahead — combine everything just before serving to keep textures fresh.
- Avoid This Common Mistake: Don’t overdress the salad. Start with a little vinaigrette, mix gently, then add more if needed to avoid soggy potatoes.
Serve & Enjoy
Easy Enhancements
Want to jazz up your Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe? Toss in some chopped roasted red peppers or a few sun-dried tomatoes for subtle sweetness. A sprinkle of toasted pine nuts or walnuts adds a delightful crunch that plays well with creamy feta. Fresh mint leaves can bring a surprising burst of coolness, balancing the zesty lemon and herbs.
Tasty Pairings
This salad pairs beautifully with grilled chicken, fish, or lamb – it’s a classic Mediterranean side you can count on. For vegetarian meals, serve alongside warm pita bread and a rich hummus or baba ganoush. A crisp white wine or a sparkling rosé will complement the bright flavors wonderfully, too!
Quick Plating Tips
To make things pop at the table, garnish your Greek Potato Salad with a few whole olives, a sprinkle of extra feta, and a few whole fresh herb leaves. Serving it in a crisp white bowl really lets the colorful ingredients shine—trust me, it’ll look as good as it tastes.
Store, Freeze & Reheat
Fridge Storage
Store leftover salad in an airtight container in the fridge for up to 3 days. You might notice the potatoes soften a bit as they absorb more vinaigrette, but the flavor will actually deepen. Just give it a gentle stir before serving again.
Freezer Friendly?
This Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe isn’t ideal for freezing because the potatoes and cheese can suffer texture loss and become grainy. I recommend enjoying it fresh or refrigerated.
Reheat Like New
If you prefer your salad a bit warmer, gently reheat leftovers in the microwave for short bursts, then add a splash of fresh lemon juice or olive oil to perk it back up. Avoid overheating to keep the potatoes tender and prevent the feta from drying out.
Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe FAQs
While you can technically use any potato, waxy varieties like new potatoes or Yukon Golds work best because they hold their shape during cooking and mixing, preventing the salad from becoming mushy.
You’ll get great flavor after tossing everything together, but letting the salad sit for at least 30 minutes (or up to a few hours) allows the potatoes to soak in the vinaigrette and herbs for an even tastier result.
Absolutely! Simply swap the feta for a plant-based cheese or omit it entirely, and ensure your vinaigrette ingredients align with your preferences. The salad will still be delicious and full of zest.
Gently warm the salad in short bursts in the microwave, stirring in a little fresh lemon juice or olive oil to revive the flavors and texture. Avoid prolonged heating that can dry out the cheese and potatoes.
Final Flavor Thoughts
I hope this Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe becomes a go-to for your table. It’s bright, versatile, and always a crowd-pleaser. After trying it, please leave a star rating or a comment—I’d love to hear how you make it your own! Next time, consider stirring in some roasted garlic or a sprinkle of spicy paprika for an extra twist. Happy cooking!
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Greek Potato Salad with Feta, Olives & Zesty Herb Vinaigrette Recipe
This Layered Mediterranean Vegetable Lasagna with Creamy Ricotta is a delightful and hearty vegetarian dish featuring roasted eggplant, zucchini, and bell peppers layered with noodles, marinara sauce, and a flavorful ricotta mixture. Topped with mozzarella and parmesan cheese, it’s baked to golden perfection and garnished with fresh basil leaves, making it a perfect comforting meal packed with Mediterranean flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 large eggplant, sliced into ¼-inch rounds
- 2 medium zucchinis, sliced lengthwise into ¼-inch strips
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- Olive oil, for brushing
- Salt and pepper, to taste
Lasagna Layers
- 9 lasagna noodles
- 2 cups marinara sauce (divided)
Cheese Mixture
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded (divided)
- 1 cup parmesan cheese, grated (divided)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Garnish
- Fresh basil leaves
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant, zucchini slices, and bell peppers on the sheet. Brush both sides with olive oil and season with salt and pepper.
- Roast Vegetables: Roast the vegetables in the oven for about 20 minutes, flipping halfway through, until they are tender and slightly charred.
- Cook Lasagna Noodles: While the vegetables roast, cook the lasagna noodles as per package instructions. Drain them well and set aside.
- Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper. Mix until evenly blended.
- Assemble the Lasagna - First Layer: Spread ½ cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer three cooked lasagna noodles over the sauce, then add half of the roasted vegetables. Spread half of the ricotta mixture on top, then sprinkle with one-third of both mozzarella and parmesan cheeses.
- Assemble the Lasagna - Second Layer: Repeat the layering process: ½ cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta mixture, and another one-third of mozzarella and parmesan cheeses.
- Assemble the Lasagna - Final Layer: Finish by layering the last three lasagna noodles, topping with the remaining marinara sauce, mozzarella, and parmesan cheeses.
- Bake: Cover the dish with foil and bake for 25 minutes in the preheated oven. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Rest and Garnish: Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Notes
- You can substitute the lasagna noodles with gluten-free noodles to make the dish gluten-free.
- For a richer flavor, consider adding fresh mozzarella instead of shredded mozzarella.
- Ensure that the vegetables are sliced evenly to allow for uniform roasting.
- If you prefer a less tangy flavor, reduce the garlic amount in the ricotta mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
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