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
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Chicken Majboos (Qatari Machboos)
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