Roasted Potato and Tomato Salad

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash the baby potatoes thoroughly and cut them in half if they are large.

3. 3

   Place the potatoes on a baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with

4. 4

   5 teaspoon of salt,

5. 5

   25 teaspoon of black pepper, and 1 teaspoon of dried oregano. Toss to coat evenly.

6. 6

   Roast the potatoes in the oven for 25 minutes, or until golden and tender, stirring halfway through.

7. 7

   While the potatoes are roasting, wash the cherry tomatoes and cut them in half.

8. 8

   In a large bowl, combine the roasted potatoes and cherry tomatoes.

9. 9

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar,

10. 10

    5 teaspoon of salt, and

11. 11

    25 teaspoon of black pepper.

12. 12

    Pour the dressing over the potatoes and tomatoes. Toss gently to combine.

13. 13

    Sprinkle the chopped basil over the salad and toss lightly.

14. 14

    Serve warm or at room temperature. Enjoy your Roasted Potato and Tomato Salad!