Italian Style Baked Tomato and Potato Salad
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
Tools
- Baking sheet
- cutting board
- knife
- oven
- bowl
- whisk
- spoon
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