i got back from a trip to the csa with heirloom tomatoes, a pint of potatoes, a bunch of fresh basil and a head of garlic (among other things). inspired by the spoils of my trip, i decided to create a bruschetta potato salad -- it was delicious, super simple to make and craig told me afterwards that it's one of his new favorite dishes! this one's a winner all around :-)
here's what you'll need for 4-6 servings...
1 pint potatoes, cut into 1/2 in cubes
1 pint tomatoes, chopped
4-5 cloves fresh garlic, minced
1 cup basil, cut into a chiffonade (long, skinny ribbons)
1/8 cup olive oil, plus a tad more for roasting the potatoes
salt & cracked pepper
preheat your oven to 400 degrees.
1. put the cleaned, cubed potatoes on a baking sheet, toss with olive oil and season with salt and pepper. roast for 30 min or until fork tender.
2. while the potatoes cook, prep the rest of the food. toss the tomatoes, garlic and basil together. season with salt and pepper.
3. once the potatoes are done, mix them into the tomato mixture and drizzle everything with olive oil. season with more salt and pepper to taste.
adding the warm potatoes to the bruschetta enables them to soak up all the goodness, and the final drizzle of olive oil really seals the deal.
this dish makes for a fabulous summer side dish or works well as an entree salad over chopped romaine.
bon appetit!
here's what you'll need for 4-6 servings...
1 pint potatoes, cut into 1/2 in cubes
1 pint tomatoes, chopped
4-5 cloves fresh garlic, minced
1 cup basil, cut into a chiffonade (long, skinny ribbons)
1/8 cup olive oil, plus a tad more for roasting the potatoes
salt & cracked pepper
preheat your oven to 400 degrees.
1. put the cleaned, cubed potatoes on a baking sheet, toss with olive oil and season with salt and pepper. roast for 30 min or until fork tender.
2. while the potatoes cook, prep the rest of the food. toss the tomatoes, garlic and basil together. season with salt and pepper.
3. once the potatoes are done, mix them into the tomato mixture and drizzle everything with olive oil. season with more salt and pepper to taste.
adding the warm potatoes to the bruschetta enables them to soak up all the goodness, and the final drizzle of olive oil really seals the deal.
this dish makes for a fabulous summer side dish or works well as an entree salad over chopped romaine.
bon appetit!
Great idea! I think I'll make this tomorrow since I have tomatoes & potatoes that need to be eaten, and fresh basil growing in our window sill :o)
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ReplyDeleteI literally just picked up some heirloom todays this afternoon..for the first time ever. I've been checking around the web for recipe ideas but this looks really tasty..think I'll give it a shot this week!
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