Prepare for the perfect combination of two of our favorite salads—Greek and Niçoise—for a fresh, light dinner salad idea that’s also great for lunch or brunch. You’ll get all the tang, color, and crunch–plus potatoes! Start with mixed greens dressed in our zesty Greek vinaigrette, then pile on burnished oregano-roasted potatoes, bell pepper, and onion, and finish with salty crumbled feta and fresh parsley. The best part? This simple recipe is delightfully hands-off once the vegetables are in the oven (the perfect opportunity for some well-deserved “you time.”).