Advice Column, Health, Nutrition, Recently, Recipes

Greek Mushroom & Potato Salad

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Serves 4


400g baby potatoes, sliced in half 

1 tsp dried oregano 

250g white button mushrooms, sliced in half 

½ red onion, thinly sliced

200g cherry tomatoes, sliced in half

½ large cucumber, deseeded and roughly chopped

100g feta cheese, roughly broken into chunks

100g black olives, preferably Kalamata

small handful fresh oregano leaves

1 tsp dried oregano

Olive oil, for cooking and dressing

Juice of 1 lemon, for dressing 

Salt and pepper, to taste 

Image credit The South African Mushroom Farmers’ Association


Gently boil the potatoes in salted water until tender. 

Drain and leave to steam dry and cool. 

When cool, place in a bowl and season with salt and pepper. 

Drizzle with olive oil, lemon juice and dried oregano. Toss to coat well. 

Heat a large frying pan over medium high heat. 

Add a drizzle of olive oil. 

Cook the white buttons until lightly golden brown. Season well. 

Put the onion, tomatoes and cucumber in a bowl and season to taste.

Add the mushrooms and potatoes and mix. 

Scatter the top of the salad with feta, olives and oregano leaves.

Sprinkle over the dried oregano and drizzle everything with a little olive oil and lemon juice and serve. 

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One Comment

  • Debbie Williams February 15, 2023 at 10:56 am

    Yum Yum Yum! This is going on my list of To Eat recipes! What a lovely mix up for a salad.


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