• 1 pound (3 medium) potatoes, uniform in size, cut into 1/4-inch slices
• 1 cup (1 1/2 ounces) dried tomato halves, halved with kitchen shears
• 1 cup sliced seedless cucumber
• 1/2 cup sliced red onion
• 1 cup crumbled feta cheese
• 1/2 cup Greek olives or pitted ripe olives

• 1/4 cup olive oil
• 1/4 cup water
• 2 1/2 tablespoons lemon juice
• 1 large clove garlic, pressed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside. Meanwhile, in small bowl, cover tomatoes with boiling water; set aside 10 minutes while you whisk together dressing ingredients. Thoroughly drain tomatoes and pat dry with paper towels. Add potatoes, tomatoes and cucumbers to bowl containing dressing; toss to coat. Mound potato mixture on plate. Arrange onion, cheese and olives on top.