What to Eat on a Wednesday? See Below!

Warm Potato Meze with Peas, Roasted Tomatoes and Dill

 Ingredients

1/2 Cup We Olive Arbequina Extra Virgin Olive Oil
1 pound waxy potatoes (about 4)
10-12 cherry tomatoes
1 large red onion, coarsely chopped
1 cup shelled peas (frozen are ok), defrosted
4 Τbsp. Water
3 to 4 Tbsp. red wine vinegar to taste
Salt and fresh ground pepper to taste
3 Tbsp. fresh dill

Preparation

Rinse and scrub the potatoes. Do not peel. Bring them to a boil over high heat in a large pot of lightly salted water. Reduce the heat and simmer until the skins begin to burst open and the flesh is tender, or 30 to 35 minutes. Remove, drain and set aside until cool enough to handle. While the potatoes are boiling, heat 1 tablespoon olive oil in a nonstick skillet and sauté the cherry tomatoes until their skins wrinkle and char lightly. Season with salt and remove. Sauté the frozen peas in the same skillet, adding 4 tablespoons water. Remove and drain. Peel the potatoes when they are still warm and cut into quarters or sixths. Place in a serving bowl. Add the onions, tomatoes and peas to the potatoes. Pour in the olive oil and vinegar, season with salt, pepper, and dill, toss gently, and serve immediately.