A wonderful summertime produce combination is that of tender, roasted fingerling potatoes, sliced leeks and halved, ripe cherry tomatoes. The buttery flavor of the potatoes and the fresh burst of flavor from the uncooked tomatoes is sensational; try using a combination of purple and yellow potatoes for added visual effect if you can. The entire dish is amped up even more with the addition of toasted pine nuts and a homemade, fresh basil vinaigrette. This side dish works well with just about any grilled protein you have in mind, and would also be fabulous tossed into al dente penne or corkscrew pasta.
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Roasted Fingerling Potato & Cherry Tomato Salad with Basil Vinaigrette
Ingredients:
- 1 lb. fingerling potatoes, halved lengthwise
- 2 large leeks, white and light green sections thinly sliced (rinse well, pat dry)
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pint heirloom cherry tomatoes, halved
- 2 Tablespoons pine nuts, toasted
- For the basil vinaigrette:
- 1 cup fresh basil
- 2 garlic cloves
- Pinch of crushed red pepper flakes
- 2 Tablespoons white wine vinegar
- ¼ cup quality extra virgin olive oil
- Salt and pepper to taste
Directions:
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Spray the parchment-lined sheet with olive oil spray; arrange the sliced leeks and the halved potatoes on the baking sheet in a single layer. Drizzle 2 Tablespoons of oil and the salt and pepper over the potatoes and leeks; roast for 20-25 minutes or until the potatoes are tender when pierced with a knife.
- Place the vinaigrette ingredients in a bowl of a food processor; pulse until the dressing is smooth. Season with salt and pepper to taste.
- Toss the roasted potatoes and leeks together in a large bowl with the halved, raw cherry tomatoes, the pine nuts and the vinaigrette. Serve warm.
Tagged: basil, basil vinaigrette, cherry tomatoes, fingerling potatoes, fresh basil, leek, leeks, pine nuts, potatoes, potatoes and tomatoes, roasted potatoes, roasted potatoes with tomatoes, white wine vinegar
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