Hearty Greek Salad with Whipped Feta by Mob

Ingredients

• 600g (1.3 lbs) baby potatoes, halved
• 2 tbsp olive oil
• 200g (7 oz) feta cheese
• 3 tbsp greek yogurt
• 1 large cucumber, diced
• 250g (9 oz) cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/2 red onion, thinly sliced
• 1 tsp dried oregano
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 200°C (400°F).
2. Toss halved potatoes with olive oil, salt, and oregano on a baking sheet, then roast for 25-30 minutes until golden and crispy.
3. Place feta, Greek yogurt, and lemon juice in a food processor or blender and pulse until smooth and creamy.
4. Combine the roasted potatoes, cucumber, tomatoes, olives, and red onion in a large mixing bowl.
5. Fold in the whipped feta dressing gently until the vegetables and potatoes are evenly coated and serve warm or at room temperature.