A healthy family meal wouldn’t be complete without a salad and Greek Easter is no exception. Traditional Greek salad has everything but the kitchen sink in it and my version has even more. I’ve added potatoes as a base layer and shrimp to the top, adding some variety to a staple dish. Along with tons of your favorite Greek salad vegetables, give it a try for extra flavor and a little surprise during the meal.
- 1 small bag of small baby new potatoes
- ½ cup of olive oil
- ½ cup of white vinegar
- Salt and pepper
- 2 garlic cloves chopped finely
Combine olive oil and white vinegar to taste, then lightly drizzle a heavy balsamic over the top.
Add cooked shrimp to the top of the salad for a seafood spin on this classic. If you like beets in your Greek salad, I suggest boiling them fresh. After cooking, peel and drizzling olive oil and vinegar over the top. Then salt and pepper to taste.