Gina’s Mediterranean Potato Salad
Serves 6 Servings
Ingredients
- 1 ½ lbs. of Turkey Tenderloin Breast
- 2 Tbsp. of Chef Monica Blends ™ Gina Spice
- 2 Tbsp. of Extra Virgin Olive Oil
- 1 pint of Hierloom grape tomatoes, halved
- 2 lbs. Red Potatoes, quartered
- 1 medium Red Onion, julienned
- 2 cloves of Fresh Garlic, fine minced (optional)
- 2 English Cucumbers, thin sliced into half-moons
- 1 cup pitted Kalamata olives, halved
- 8 oz. Feta Cheese, crumbled
- ½ cup Greek Vinaigrette Dressing
- ¼ cup Fresh Dill Sprigs, pulled apart from stem
Preparation
- Pre-heat oven to 350°F. Line a small oven safe dish with aluminum foil and set to side.
- Season turkey breast tenderloin with Chef Monica Gina Spice Blend.
- Heat medium-sized sauté pan on medium high heat, add extra-virgin olive oil.
- Cook turkey breast on each side until golden brown. Next, place in small oven safe dish lined with aluminum foil and place in oven to finish cooking for another 10 minutes.
- When the turkey breast is complete, remove from oven safe dish and let stand for 10 minutes. Cut into small bite-size pieces.
- Fill a large pot with cold water, add potatoes then season water with salt. Bring water to a boil and cook potatoes until they can be easily pierced with a knife. Drain the potatoes, rinse under cold water to cool and transfer potatoes to a large bowl and set aside.
- Now assemble the potato salad by tossing together all ingredients: add turkey breast, tomatoes, red onions, garlic, cucumbers, olives, feta cheese and lightly add in dressing, toss to combine and garnish with fresh dill and serve.