Late Summer Salad

Recipe by Rebecca North, FruitGuys fruit buyer

INGREDIENTS

• 1 cup Yukon gold potatoes, scrubbed and cut into bite-size pieces
• 1/4 cup purple bell peppers, cored, seeded, and sliced
• 1/4 cup fennel, coarsely chopped
• 1/4 cup red onion, peeled and thinly sliced
• 1 cucumber, peeled and coarsely chopped
• 1 tomato, cored and cut into 1/4-inch pieces
• 1/4 cup kalamata or other Greek olives, pitted and chopped
• 1/2 teaspoon oregano
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 garlic clove, peeled and minced
• 1 tablespoon apple cider vinegar
• Pinch of salt and pepper
• Feta cheese (optional)

PREPARATION

1. Pour olive oil in a small dish and add garlic. While whisking, slowly add the apple cider vinegar. Add salt and pepper to taste.
2. Steam the potatoes until they pierce easily with a fork.
3. Place the prepared bell pepper, fennel, red onion, cucumber, tomato, and olives into a big bowl and sprinkle with salt and oregano. Leave the bowl to stand on the side for a few minutes while the potatoes are steaming. This will allow the salt to soak into the tomato and bring out the wonderful juice, and will also allow the flavors to develop in the salad.
4. Just before you serve the dish, gently stir the potatoes in with the other veggies and drizzle with the garlicky olive oil and lemon juice. Sprinkle more oregano on top and add salt and pepper to taste. Serves 2–4.
5. Optional: top with a few tablespoons of feta cheese.