Roasted Potato and Tomato Salad

Preparación

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,