Roasted Potato-Tomato Salad with Arugula

Roasted Potato-Tomato Salad with Arugula

I always appreciate having a pre-washed, pre-pack bag (or tub) of greens at the ready. Of course the best flavors are those freshly picked that day, particularly arugula whose taste is far more peppery and pronounced fresh from the field.

But that’s not always convenient; certainly not in the season ahead. And trying to incorporate green leafy vegetables into daily dining can be challenging – how many servings are they recommending these days?

Certainly spinach, arugula and other greens are marvelous served uncooked in salads. But I also plop them into soups, pasta and grain dishes and use them as a “bed” under freshly grilled chicken or fish at random, adding a colorful splash and nutritional kick, stirring them into the dish, just after removing them from their heat source. The residual heat wilts the greens to perfection, as in the following recipe.

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


  1. Preheat oven to 425˚.
  2. 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.
  3. 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.

Time: 35 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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