One of the things I love about cooking is how one thing invariably leads to the next. I was just going to make some simple roasted red potatoes, only with oregano and lemon rather than my typical rosemary, but the jar of olives somehow got involved. Then halfway through the tomatoes got interested, and the feta just jumped right in when Carlie agreed it all needed a bit of color.
Warm Potato-Tomato Salad
Recipe 141 of 365
Ahhh, one of my favorite combinations (tomatoes, olives, herbs), done yet another way. You could substitute fresh thyme, rosemary, or basil for the fresh oregano.
TIME: 10 minutes active time, plus roasting
MAKES: 6 servings
1 pound small red potatoes, scrubbed and halved
2 tablespoons finely chopped fresh oregano
Juice of 1 lemon
1/4 cup pitted Kalamata olives, finely chopped
1 tablespoon olive oil
Salt and freshly ground pepper
1/2 pound grape tomatoes
1/4 cup crumbled feta cheese
Preheat the oven to 400 degrees.
Place the potatoes, oregano, lemon juice, olives, and olive oil in a baking dish and toss to combine. Season to taste with salt and pepper, and mix again.
Roast the potatoes for 30 minutes. Add the grape tomatoes, stir to combine, and bake another 15 to 20 minutes, or until the potatoes are cooked and the tomatoes are soft and a few are beginning to split. Serve warm, topped with the crumbled feta.
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