Ingredients

• 1/2 pound small new potatoes (Jersey potatoes are good)

• 2 cooked beetroots, cut into cubes

• 75 gm. feta cheese, cut into small cubes

• 1 medium red onion, peeled and sliced, rings separated

• 4 crisp lettuce leaves (one per person)

• 1 small carton of sour cream

• 2 tbsp. vinaigrette salad dressing

• 2 pitta breads, cut into wedges

Instructions

1. Boil potatoes in salted water until tender but still firm, 12-15 minutes. Drain and cool under running water. If you are using large potatoes, cut into bite size pieces.

2. Just before serving, place potatoes, beetroot cubes, red onion and cheese in a bowl, add dressing and mix gently. Serve individual portions, on top of lettuce leaf. Do not mix ingredients too far in advance, because beetroot colour will run and spoil the look of the salad.

3. Alternatively, divide each ingredient into 4 portions and arrange on 4 salad plates, keeping each ingredient separate. Serve with bowls of vinaigrette and sour cream.

4. Serve with hot pitta bread wedges or any other type of fresh bread.

5. Vinaigrette: Place 1/2 cup wine vinegar, 1 cup extra virgin olive oil, 1/3 tsp. salt, 1/3 tsp. freshly ground black pepper in an airtight jar. Shake vigorously. Various herbs like parsley, chives, chervil, coriander, dill and even chopped green chillies can be added to the vinaigrette.

Notes

• Also see Salad Selection and Also see Salad Dressing Selection.