On a recent trip of discovery to the Peloponnese Region of Greece we came across countless olive groves and orange groves side by side, so, make a meal of it!
This recipe is reimagined from a deliciously comforting salad I experienced in Kardamyli, a small town on the Mani Peninsula.
All the flavours come together to create a delicious food memory!
(Omit the pork if you want to make a vegetarian dish.)
This salad has a nice balance of creamy yogurt, tangy balsamic, and rich olive oil, with the smoky pork and olives adding a savoury element. The Balsamic and orange segments will add a subtle citrus note that complements the potatoes and herbs nicely. Enjoy!
Ingredients
3 Tbsp Fused Whole Fruit Orange Olive Oil
2 Tbsp Ultra Premium White Balsamic
1/4 cup plain Greek yogurt
1/2 cup pitted Kalamata olives
2 green onions, thinly sliced
1 Mani orange (or Clementine or mandarin orange), peeled & segmented
1/2 cup diced smoked pork chop (or cooked bacon)
1 tsp dried oregano
Salt and pepper to taste
Directions
Place the potato cubes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool to room temperature.
In a large bowl whisk together the Orange Olive Oil, White Balsamic and Greek yogurt until smooth. Add the cooled potatoes, olives, green onion, orange segments, smoked pork, and dried oregano to the bowl, and season with salt and pepper to taste.
Gently toss the salad to combine, being careful not to break the potato cubes.
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavours to meld.
Remove from fridge and warm to around 100°F just before serving.
Alternatives
Fused Whole Leek Olive Oil
Milanese Gremolata Olive Oil
Oregano White Balsamic
