The warm potato and tomato salad is a recipe for a good side dish or main course to prepare in the evening for dinner, during the seasons that are not particularly hot.
Actually, for me, who loves potatoes so much that as a child my grandmother called me potato, there is no specific season to eat this salad, but certainly when it’s too hot, I prefer to eat other things … like everyone else.
This dish reminds me of my childhood because it includes the scents of my homeland; the tomatoes, oregano, and yes, even the potatoes which may not mean much to many but remind me of my childhood and my grandparents.
A simple recipe that requires two types of cooking; the oven for the cherry tomatoes which should form a nice and inviting crust, and the potatoes which should be boiled either in a pressure cooker or microwave or traditionally.
When we combine the two main ingredients, all we have to do is dress our warm salad with oil, balsamic vinegar, and herbs (mint or oregano).
What do you say, would you like to try it?
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Pressure Cooker, Oven
- Cuisine: Vegetarian
- Seasonality: Spring, Autumn
- Energy 221.40 (Kcal)
- Carbohydrates 26.55 (g) of which sugars 8.58 (g)
- Proteins 3.31 (g)
- Fat 12.10 (g) of which saturated 1.70 (g)of which unsaturated 0.05 (g)
- Fibers 3.28 (g)
- Sodium 11.36 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 oz potatoes (weight without peel)
- 7 oz cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- oregano
- parsley (to taste)
- salt
- pepper
- pickled capers (to taste)
- mint
Tools
- Pressure Cooker
- Baking Tray
Steps
Boil the potatoes in slightly salted water already peeled for faster cooking, in whichever method you prefer.
– Wash and halve the cherry tomatoes; place them on the baking tray, drizzle with oil and season with salt. Bake in a preheated oven at 392°F for about 15 minutes (they should form a crust, not burn). Keep warm in the turned-off oven.
– After boiling the potatoes (in a pressure cooker, it takes 4 minutes after it whistles), cut them into cubes and place them in a bowl. In a small bowl, make a vinaigrette with balsamic vinegar, oil, salt, and pepper by whisking with a fork.
– Gather the cherry tomatoes and potatoes in a bowl, dress with the vinaigrette and oregano; mix gently and season also with chopped parsley if desired, and serve.
If desired, you can also add capers and mint instead of parsley.
Variations:
– If you don’t have balsamic vinegar or don’t like it, replace it with red wine vinegar.
