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Ingredients Print this recipe

• 2 pounds baby potatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 can marinated artichoke hearts, drained and quartered
• 1/4 pound Hard Salami, quartered
• 1/4 pound pepperoni, quartered
• 1 package roasted red pepper strips
• 1 package feta cheese, crumbles
• 1/2 cup olive oil
• 3 tablespoons lemon juice,
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• 1 teaspoon finely grated lemon zest
• 1 minced garlic clove
• fresh rosemary, chopped
• fresh parsley, chopped
• salt and pepper
• 1/2 cup kalamata olives

Directions

Halve 2 pounds baby potatoes, toss with oil, chopped fresh rosemary, salt and pepper and roast in 400°F oven for 30 to 35 minutes, turning once, until golden brown.

Toss potatoes with drained and quartered canned or marinated artichoke hearts, hard salami and pepperoni slices, quartered; about 1/3 to 1/2 cup kalamata olives, roasted red pepper strips and 1/2 cup thinly sliced red onion.

Make a dressing with 1/3 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon honey, 1/2 teaspoon ground cumin, 1 teaspoon finely grated lemon zest, 1 minced garlic clove, salt and pepper. Whisk in a bowl until well combined or use a blender.

Top with feta cheese crumbles and freshly chopped parsley