06/17/2026
Salad again for dinner and bonus was I had everything in my kitchen for this.
Tossed potatoes with high heat evoo, I used Koroneiki, salt, pepper and sweet paprika roasted at 400 for 20 minutes. Then let cool. Toppings tomatoes, cucumbers, green & Kalamata olives, fresh dill, feta, garbanzo beans and pickled onions. Made a dressing with 1/4 cup evoo, 2 tsp white wine vinegar, 1/2 tsp honey, 1/2 tsp Dijon mustard, oregano, salt and pepper in small jar with lid shake until combined. Adjust as needed.