Italian Style Baked Tomato and Potato Salad

This baked tomato and potato salad brings summer to your plate. Warm roasted vegetables soak up a bright tangy dressing for a light yet deeply satisfying side. It's become my go-to for backyard dinners—simple honest ingredients that shine. You'll make it all season long.

Ingredients

1500 g (3.3 lb) potatoes cut into 2.5 cm (1 inch) chunks
300 g (10.6 oz) cherry tomatoes halved
150 g (5.3 oz) red onion cut into wedges
60 ml (4 tbsp) olive oil
1 lemon zested and juiced
30 ml (2 tbsp) chopped fresh parsley
65 g (2.3 oz) arugula
75 g (2.6 oz) grated parmesan cheese
Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 200°C (400°F)

2. Toss potato chunks with 15 ml (1 tbsp) olive oil salt and pepper then spread on a baking sheet and roast for 45 minutes until tender and golden

3. Toss cherry tomatoes and red onion wedges with 15 ml (1 tbsp) olive oil salt and pepper then spread on a baking sheet and roast for 20 to 25 minutes until tomatoes are juicy and onions are caramelized

4. In a small bowl whisk together lemon zest lemon juice remaining 30 ml (2 tbsp) olive oil salt and pepper

5. In a large bowl combine roasted potatoes roasted tomatoes and onions arugula and chopped parsley

6. Pour the dressing over the salad and toss gently to coat

7. Sprinkle with grated parmesan cheese

8. Serve warm or at room temperature

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