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Roasted Potato-Tomato Salad with Arugula
Posted by Peggy on September 27, 2010
Recipe: Roasted Potato-Tomato Salad With Arugula
2 pounds white potatoes, scrubbed and cut in half or quartered
1/4 cup plus 3 tablespoons extra-virgin olive oil
4-5 cups cherry tomatoes
1 1/2 tablespoons sherry vinegar
1 teaspoon minced garlic
5 ounces baby spinach or arugula (6 cups, trimmed of woody stems and washed)
Crumbled bacon, optional
Preheat oven to 425˚.
Arrange the potato wedges on large rimmed, foil-lined baking sheet, toss, and coat with 2 tablespoons of the olive oil. Season with kosher salt and freshly ground pepper; roast on middle rack of oven 15-18 minutes or until golden brown. Arrange the tomatoes on another large rimmed baking sheet and toss with 1 tablespoon of oil. Roast 5-8 minutes, or until just collapsed.
In a small bowl, whisk the remaining 1/4 cup of olive oil with the vinegar and garlic; season to taste with kosher salt and freshly ground pepper pepper. In a large bowl, toss the roasted potatoes and tomatoes with the spinach or arugula. Top with the vinaigrette, and toss again with bacon, if using. If time allows, let salad sit in vinaigrette, at room temperature, 30 minutes for flavors to combine. Serve.
Number of servings (yield):
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