My most requested summer recipe is wonderful warm, cold or at room temperature. The grilled potatoes make this salad sensational.
—KATHY RUNDLE FOND DU LAC, WI
PREP: 30 MIN. • GRILL: 20 MIN. • MAKES: 16 SERVINGS (3/4 CUP EACH)
3 pounds small red potatoes, halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
1 medium red onion, halved and sliced
1 medium cucumber, chopped
1 1/4 cups grape tomatoes, halved
1/2 pound fresh mozzarella cheese, cubed
3/4 cup Greek vinaigrette
1/2 cup halved Greek olives
1 can (2 1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh oregano or 1 teaspoon dried oregano
1. Drizzle the potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill the potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender.
2. Place in a large bowl. Add the remaining ingredients; toss to coat. Serve salad warm or cold.