Ingredients
- 800 g potatoes, peeled and cut into bite sized cubes
- Salt for boiling
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 150 g Baladna Feta Cheese, crumbled
- For the dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, finely grated
- ½ tsp black pepper
- Salt to taste
How it's made!
- Place potatoes in a pot of salted water.
- Bring to a boil and cook for 12 to 15 minutes until tender.
- Drain well and allow to cool slightly.
- In a small bowl, whisk olive oil, lemon juice, lemon zest, garlic, black pepper, and salt until well combined.
- Place warm potatoes in a large bowl.
- Add cherry tomatoes, red onion, and parsley.
- Pour the dressing over the salad and toss gently.
- Sprinkle Baladna Feta Cheese on top and gently fold to keep the texture intact.
- Serve
- Serve warm or at room temperature as a refreshing Iftar main or side dish.
- Adding the dressing while the potatoes are still warm helps them absorb more flavor.
- Baladna Feta adds a tangy contrast that balances the lemony dressing beautifully.
- You can add olives or cucumbers for extra freshness if desired.
Cook the potatoes
Prepare the dressing
Assemble the salad
Add cheese
Tips
More Fresh Recipes
Frozen Yogurt Bars
Line a small tray with parchment paper. In a bowl, mix Baladna Greek Yoghurt with honey until smooth.Spread the yoghurt mixture evenly onto the prepared tray to about 1 cm thickness.Sprinkle mixed fresh berries, granola, and chopped nuts evenly over the top. Press gently to secure.Place in the freezer for at least 3 hours or until fully set.Remove from the freezer, cut into bars, and serve immediately.TipsBaladna Greek Yoghurt provides a creamy texture that holds well when frozen.Freeze on a flat surface to maintain even thickness.Store leftover bars in an airtight container in the freezer.
Honey Citrus Mint Tea Jelly
In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes.warm Baladna Peach Ice Tea slightly in a saucepan without boiling. Add honey and stir until dissolved.Add the bloomed gelatin to the warm tea and stir until fully dissolved. Remove from heat.Stir in lemon juice, orange zest, and chopped mint leaves. Pour into serving cups.Refrigerate for at least 2 hours or until fully set. Garnish with fresh mint leaves and citrus slices before serving.TipsAvoid boiling the tea to maintain a clear and smooth jelly texture.Baladna Peach Ice Tea adds a gentle fruity sweetness that pairs beautifully with citrus and mint.For cleaner unmolding, lightly grease the molds before pouring the mixture.