Med Salad

This recipe is inspired by the Mediterranean Salad at Oasis Cafe in Salt Lake City. It is so delicious that I had to try to make it at home. But it is worth going to the restaurant to try it.

3 medium yukon gold potatoes, scrubbed & sliced into 1/4" thick slices
1 large red or yellow onion, sliced
2 tablespoons olive oil
1/4 cup balsamic vinegar
salt & pepper to taste
lettuce (any kind or mixture of kinds. I use the artisan lettuce from Costco.)
sliced tomatoes (about one large tomato for two people)
green or kalamata olives
perperoncini marinated peppers
hummus
sliced cucumbers (optional)

Place 1/4 cup balsamic vinegar in seal-able container with a little salt and pepper. Add sliced onions. Place lid on container and shake to distribute seasoning. Set aside.

Place olive oil in a separate seal-able container. Add sliced potatoes and some salt and pepper. Place lid on container and shake up.

Put potatoes and onions on a cookie sheet lined with a silicone baking sheet (like Silpat) and place under broiler in oven for about 10 minutes. Remove from oven and turn over each slice then return to broiler for another 5 to 10 minutes until potatoes are golden brown and onions are soft and somewhat caramelized. You can do them in separate batches or all together on one cookie sheet.

Plate salad by placing a couple of handfuls of lettuce on each plate then top each with a few sliced potatoes, onion slices, tomatoes, olives, peppers, cucumbers and a dollop of hummus.

We eat this without dressing because there are so many flavors.