10 February 2009

Spinach & Greek Potato Salad with Feta Vinaigrette for No Croutons Required

Greek Potato Salad with Feta Vinaigrette

When the very talented ladies over at No Croutons Required announced this months theme was potatoes you never thought for a moment that I would miss this opportunity to strut my "potato stuff" did you? Was there ever any doubt!!!! Not if you know me well!!!! The founders of this event are the friendly duo of Holler of Tinned Tomatoes and fellow Canadian Lisa of Lisa's Kitchen. Each month they are looking for our vegetarian soups or salads always based on a different theme. Both of these ladies follow a vegetarian and healthy lifestyle which is evident in each of their feature stories. The mere mention of the word potato and my mind was twisting on how to incorporate this humble tuber into my repertoire.

I remembered a salad I had seen Canadian Chef and Food Network host
Michael Smith of Chef at Home, Chef at Large and The Inn Chef prepare on one of his shows.

Chef Michael Smith can be seen in more than 25 countries worldwide so if you haven't had the pleasure of watching this down to earth gentleman...take notice!!! He is an award-winning cookbook author, newspaper columnist, roving Canadian cuisine ambassador and home cook. His wife Rachel and their young son Gabriel make guest appearances in the credits of his Chef at Home network show at their home in the Maritime province of Prince Edward Island. His "gastronomically adventurous" son Gabe samples anything and everything Mr. Smith makes on the show and is too darn cute!!

Off air, Smith’s desire for engagement led him down another path -- to the Children’s Emergency Foundation. Based in Toronto, the CEF is a national organization that helps provide nutritious meals to 70,000 children each week, through a network of breakfast clubs and lunch programs throughout Canada. Smith stepped up as the CEF’s national spokesperson over two years ago, and on August 16th, 2008 he was front-and-centre at a bustling fundraiser in Toronto’s Distillery district, billed as "An Evening at the Chefs Table" with many of the hosts of the Canadian Food Network.” If you want to see what your "foodie friends" are doing to raise awareness and alleviate hunger in your area visit our Social Network BloggerAid .

Also, time is running out to submit your recipes for the BloggerAid cookbook where the "foodie" community is sharing their talents to raise funds to help to alleviate world hunger. February 12th is the deadline!!!! Details here !!!!!!!!

This salad is essentially a twist on the classic Greek Lemon Potatoes and a spinach salad. I tweaked Mr. Smith's recipe to suit my feta and lemon loving ways....so here it is....with baked Greek lemon potatoes. Michael Smith's original recipe can be found here

** Spinach and Greek Potato Salad with Feta Vinaigrette**

3 pounds baking potatoes, peeled and cut into 1/4-inch thick slices
1/2 cup olive oil
1 1/2 teaspoon dried oregano, crumbled
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 cup chicken stock/or since this is vegetarian just plain water
1/3 cup freshly squeezed lemon juice

Feta Cheese Vinaigrette

1/2 medium red onion, sliced
1-2 tablespoon red wine vinegar (apple balsamic vinegar)
1/4 cup olive oil(you may reduce the oil slightly if desired)
1 tablespoon fresh lemon juice
1 teaspoon fresh minced garlic
1/2 teaspoon dried basil, or equivalent amount of fresh
1/4 teaspoon salt (or to taste depending on the saltiness of the feta cheese)
freshly ground black pepper (to taste)
1/2 teaspoon sugar (optional)
1/2 cup crumbled feta cheese, plus extra for garnish

Preheat oven to 400°F.

Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock or water and the 1/3 cup lemon juice toss and bake for 10 minutes more or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Allow to cool to room temperature.

Meanwhile Make Vinaigrette: In a sealable jar or container with a lid, combine red wine vinegar, olive oil, lemon juice, basil, oregano, salt, garlic, pepper and sugar (if using) and crumbled feta cheese. Seal lid and shake vigorously. (If you would like let sit for 1/2 hour to let the flavours marry).

Put browned potatoes into a salad bowl and toss with garlic dressing, salt, pepper and spinach. I also added tiny grape tomatoes and sliced black olives as well. Top with extra feta cheese if desired. Serve immediately!!

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

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  1. Delicious Val and I love that dressing! Thank you for entering it into No Croutons Required. I thought of you, when I was thinking up this month's challenge, so I am very glad you entered.
    ps you wouldn't think me healthy after the cranachan I posted the other day!

  2. How pretty! I think I would like this. A lot of the prep looks like this could be done ahead that's always a huge plus for me. And it can be done as individual plates. Perfect.

  3. i love raw spinach and curd cheese - your photos are beautiful

  4. What a delughtful dish! This salad looks really good!



  5. Pity we do not see his shows in Greece. I'd love to have some of your potatoes. They would make a perfect light and healthy meal.

  6. So simple and delicious. Every single salad you make is a winner. I love them!

  7. That is my kind of salad Val ... I can probably eat a huge bowl full and want nothing else. The colors are so vibrant and beautiful!

    I am working on my BloggerAid recipe today--I had a hectic few days with my daughter being sick and I am behind, way behind, on recipes and posting!

  8. That looks like a great salad and filling enough to have as a meal in itslef. I really like the sound of the vinaigrette.

  9. Feta vinaigrette...that sounds delicious. Wow, I love that idea.

  10. YUM. I make a very similar Greek-style potato salad, but now I know I am missing out because my vinaigrette doesn't have feta in it!

  11. This is not your typical potato salad! It's so pretty and it's a great flavor combination. It's a meal in itself.

  12. I could go for some of this tonight!

  13. What an incredible salad!! That puts my cottage cheese and veggies to shame! I wish I had this for lunch!

  14. Always look forward to your potato posts Val! I love the vinaigrette you've made for this!

  15. I would love your salad Val. What a great twist, like you said. And I love Michael Smith. Too bad I never had a chance to meet him when I was living down East.

  16. Yummy Valli! You sure know how to handle the spuds! :)

  17. Beautiful picture and it sounds delicious. I *love* the ingredients for the vinaigrette!

  18. Do your friends call you "the potato lady?" Because I just might start....

  19. taters. feta. an awesome vinaigrette. this couldn't be better. :)

  20. Oooh, this salad looks so good! Now if only we can defrost our weather a little, at least to the point where I feel vaguely like eating salad again...!

    I am going to try and get my Bloggeraid recipe to you tonight - pls forgive my tardiness...

  21. Wow Val... I was missing some potatoes in your blog ;D. A wonderful salad. No cheese for me, but don't worry I can use some ham ;D

  22. This is a light lunch...and a filling one!

  23. I just knew you would come up with something extra special this month. It all sounds wonderful. Thanks for participating Val.


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