PERFECT SIDES: Greek Salad and Lemony Potato Wedges

Photo by Ian McCausland

Serve with Greek Chicken Burgers with Dill Cream.

Greek Salad

6 Persian cucumbers, sliced but keep a bit chunky (can use English cucumber as well)
1 pint cherry tomatoes, halved
1 yellow bell pepper, diced
½ red onion, diced
½ cup pitted Kalamata black olives
½ cup feta cheese, crumbled

Mix all ingredients together in a large bowl and toss with Greek dressing (recipe below).

Greek Dressing

½ cup olive oil (use a good one from Frescolio or DeLuca)
¼ cup red wine vinegar (ditto above)
1 clove garlic, minced
½ tsp. Dijon mustard
1 tsp. dried oregano
1 tsp. salt
½ tsp. ground pepper

Mix all ingredients in a small jar and shake well. Toss with salad.

Lemony Potato Wedges
6 potatoes, cut into wedges
2 tbsp. olive oil
Salt
Pepper

Toss potato wedges with olive oil, season with salt & pepper. Bake on a parchment lined baking sheet at 450 degrees for 25-30 min. tossing halfway through. Toss with lemon sauce (see below – make ahead!)

Lemon Sauce
2 tbsp olive oil
1 tbsp chicken bouillon concentrate liquid
Zest of 1 lemon (no juice required)

Mix together in a large bowl big enough to add the potatoes to later. Set sauce aside as potato wedges cook, as the lemon zest needs time to release its essence. Once potatoes are cooked, toss in the lemon sauce.

*This doesn’t seem like a lot of sauce, but trust me, it will coat the hot potato wedges perfectly!