Carmelized Cherry Tomatoes and Roasted Red Potato Salad

This is a great summer salad - perfect for those hot, hazy, humid days.  Great as a side dish when grilling or picnicing.  Enjoy!

 

Caramelized Cherry Tomatoes & Roasted Red Potato Salad



For the Caramelized Cherry Tomatoes

1 pint cherry tomatoes, halved

2 T olive oil

1 T agave syrup (or 1 T honey)

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp smoked paprika

For the Roasted Red Potatoes

10 baby red potatoes, skin on and halved

3 T olive oil

1 tsp crushed rosemary

1 tsp basil

1 tsp kosher salt
3/4 tsp black pepper
1/3 cup sweet onion, finely chopped
1/4 cup fresh flat leaf parsely, chopped
2 oz. Athenos chunk tomato and basil feta cheese

For the Dijon Vinaigrette
1 head garlic, roasted  (note: click here for this recipe)
2 T white wine vinegar
1 T mayonnaise
1 tsp honey
1 tsp Dijon mustard
6 T extra virgin olive oil
kosher salt and fresh black pepper to taste

For the Tomatoes & Potatoes:
Preheat oven to 425 deg. F.  In separate bowls, combine the ingredients for the caramelized tomatoes and the roasted potatoes, tossing the tomatoes and the potatoes in separate bowls to thoroughly coat with the respective olive oil and spice mixtures. Place each on separate baking sheets in a single layer, along with the garlic to be roasted (see note above).  Roast the tomatoes for 15 minutes or until the tomatoes are soft and bubbly.  Remove from the oven and set aside to cool.  Continue roasting the potatoes and the garlic until the potatoes are fork tender and browned, approximately 10 more minutes.  Remove the potatoes and garlic and set aside with tomatoes to cool.  Once cooled, place the tomatoes, potatoes, onion, parsley and feta cheese in a medium bowl.  Toss gently to combine.  Set aside while preparing the vinaigrette.

For the Vinaigrette:
Combine the first five vinaigrette ingredients in a small bowl and whisk thoroughly to combine.  Slowly add the olive oil and whisk vigorously until the dressing is smooth and creamy.  Gently stir the dressing into the carmelized tomatoes and roasted potato mixture.  Refrigerate and serve chilled or at room temperature.

Serves 4