Roasted Potato and Tomato Salad with Lemon-Herb Vinaigrette

A warm and flavorful Mediterranean-inspired salad with roasted potatoes, tomatoes, herbs, and a zesty lemon vinaigrette.

Ingredients

• 1 lb Potatoes
• 1 pint Tomatoes
• 1/2 medium Red onion
• 1/2 cup Kalamata olives
• 1/4 cup, chopped Fresh parsley
• 2 tablespoons, chopped Fresh basil
• 2 tablespoons Lemon juice
• 3 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon (optional) Red pepper flakes
• to taste Salt
• to taste Black pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Chop potatoes into 1-inch pieces and tomatoes into bite-sized wedges. Thinly slice red onion.
3. In a large bowl, toss potatoes, tomatoes, and red onion with 2 tablespoons olive oil, dried oregano, garlic powder, red pepper flakes (if using), salt, and pepper.
4. Spread vegetables in a single layer on a baking sheet and roast for 30-35 minutes, or until potatoes are tender and slightly browned, flipping halfway through.
5. While vegetables are roasting, prepare the vinaigrette by whisking together lemon juice, the remaining 1 tablespoon olive oil, chopped parsley, chopped basil, salt, and pepper in a small bowl.
6. Once vegetables are roasted, transfer them to a serving bowl. Add kalamata olives and pour vinaigrette over the salad. Toss gently to combine.
7. Serve warm or at room temperature. Taste and adjust seasonings as needed.

Cuisine: Mediterranean

Suitability: gluten-free,dairy-free,vegetarian

Prep Time: 15 mins

Cook Time: 35 mins

Serving Size: 2

Meal Type: lunch