Slow Baked Tomato and Potato Salad with Feta

Cook time 2 hours
Servings 4


4 Roma tomatoes, quartered
¼ cup of marjoram, finely chopped
2 tbs. olive oil
1 tbs. balsamic vinegar

600g of baby or new potatoes
4 eggs
200g Danish fetta
2 French shallot, finely sliced

1 tbs. Dijon mustard
1 tbs. white wine vinegar
¼ cup extra virgin olive oil
2 tbs. baby capers
Juice and zest of ½ lemon

Slow Baked Tomato and Potato Salad with Feta


Pre heat the oven to 140° C.

Place tomatoes on a baking tray and drizzle with oil, balsamic, salt, pepper and the marjoram. Bake them in the oven for 1 ½-2 hours or until they are semi-dried.

Place potatoes and eggs in a pot and cover with water. Season with salt and bring to the boil. Once boiling, cook the eggs for 5-6 minutes then remove from the water. Continue cooking the potatoes for another 10-15 minutes or until they are just cooked and then strain. Peel the eggs and the potatoes and cut into quarters.

In a large serving bowl make the dressing by combining the mustard and vinegar. Using a whisk, emulsify with olive oil until a thick dressing forms. Now add the capers and lemon and season with salt and pepper.

Put the warm potatoes, eggs, tomatoes, fetta and French shallots in the bowl with the dressing. Toss really well and serve while it is still warm.