Salads aren’t just for summer. This Roasted Potato and Cherry Tomato Salad can be eaten any time of year, hot or even at room temperature. A great side dish, main course or even a lunch!
Hello everyone! Just making it in today for a quick hello and a super easy and tasty recipe. And who doesn’t love easy recipes!
One day last week I was looking for something satisfying for lunch and was honestly just going to roast potatoes and have those. I don’t normally do much for lunch to be honest. It could be toast, cheese & crackers, yogurt, crisps, cookies……yes anything. But sometimes, you just need something hot and comforting. And, I love potatoes. They are just a good hearty staple. We grew up on potatoes. Okay, maybe not just potatoes, but I know they were the star of many supper dishes. And there were never enough potatoes.
But then I decided to go all fancy and dress the potatoes up into a Mediterranean style dish of sorts and it turned out delicious!
Let’s take a look at our fresh ingredients to Make the Roasted Potato and Cherry Tomato Salad
Like always, great dishes start with good fresh ingredients. Well, unless you’re a chocolate bar, then just be that.
Such few ingredients to make such a wonderful and flavoursome dish.
Let’s cook some food
First thing’s first, get your oven preheated to 375 degrees F. Have ready a large baking tray.
Scrub and chop the potatoes in to about 2 inch pieces. Add the potatoes to the pan with the olive oil and salt. Don’t add the garlic at this stage!! Yes, it’s what you see in the photo, but just ignore it…haha! The garlic’s going in after.
For now we’re going to roast the potatoes for about 25 minutes.
Then remove them from the oven, add the cherry tomatoes and NOW the garlic. Off it goes back in the oven for about 20 – 25 more minutes until the cherry tomatoes are blistered.
You’ll have a total cooking time of about 45 – 50 minutes. You’re potatoes will be nice and golden, the tomatoes soft and the garlic roasted. Yum.
Give the pan a good shake when you take it out of the oven.
Toss over the crumbled feta and the roughly torn mint.
Done and delicious!
How easy was that?
This is such an easy dish to put together. And it uses so few ingredients and it’s really tasty! I don’t normally post many salads in the winter, but this is warm and comforting all at the same time. So, I thought it deserved it’s place at the February dinner table. Why not!
Enjoy The Roasted Potato and Cherry Tomato Salad
I ate way more than one portion when I made this last week. Then I had it again the same day for my dinner. It was so good. Yes, it can be eaten at room temperature. Maybe not cold, but room temperature is just fine. Reheating it in, say, a microwave could prove problematic with the feta cheese. Not sure that would happen as I haven’t tired that. But like I said, we just ate the leftovers at room temperature and they were great.
This is a great dish to take to a potluck event, to make for a side to a nice dinner at home, or to keep in mind for the months to come.
Hope to like the quick and easy dish today. I’ll be back in a few days with another easy vegetarian dish to share. Not that I’m turning vegetarian, just that the next recipe happens to be vegetarian as well. Just to prove I’m not vegetarian, check out my Slow Cooker Barbecue Ribs to go with this salad!
Have a great Thursday and Happy cooking folks!
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Get the recipe!
Roasted Potato & Cherry Tomato Salad
- 2 lbs potatoes scrubbed and cut into 2 inch pieces
- 2 Cups cherry tomatoes
- 1/2 Cup feta cheese crumbled
- Fresh mint roughly torn
- 8 – 10 garlic cloves peeled
- 2 Tablespoons olive oil
- 1 Teaspoon coarse sea salt
- Preheat oven to 375 degrees F.
- Put the potatoes on a large baking tray. Drizzle over olive oil and sea salt. Roast for 25 minutes.
- Remove from oven and give the pan a good shake. Add the cherry tomatoes and garlic cloves. Return to oven for a further 20 minutes or until the tomatoes are blistered.
- Remove from oven. Add crumbled feta and mint. Can be served immediately or at room temperature.