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Ingredients

• 6 small red potatoes (about 1 pound), scrubbed
• 1 (10-ounce) bag fresh spinach, washed, drained, and stems removed
• 1 cup Greek Vinaigrette, divided
• 1/4 cup red onion, thinly sliced into half rounds (about 1/2 small onion)
• 1 medium cucumber, peeled and cut into 1/4-inch rounds
• 1 pint cherry tomatoes, halved
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/2 pound feta cheese, rinsed and cut into 1/2-inch cubes
• Garnish: fresh basil

Description

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