Tomato-Potato Salad with Basil
The potatoes taste best hot off the grill with the cool tomatoes, but they can also be served at room temperature.
- Servings: 4
Source: Martha Stewart Living, August/September Late Summer 1993
- 4 to 6 red potatoes (about 1 pound), cut into 1/4-inch-thick slices
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 2 to 3 large, ripe tomatoes (enough for 12 slices)
- 16 fresh basil leaves, half green and half purple basil, if available
- Balsamic vinegar
Brush potato slices lightly with oil and sprinkle with salt and pepper. Place on a medium-hot grill and cook, covered, 3 to 5 minutes on each side, or until tender.
Slice tomatoes and arrange on plates along with potatoes, tucking basil leaves among them.
Drizzle with vinegar and additional oil, and sprinkle with salt and pepper to taste.