i got back from a trip to the csa with heirloom tomatoes, a pint of potatoes, a bunch of fresh basil and a head of garlic (among other things). inspired by the spoils of my trip, i decided to create a bruschetta potato salad -- it was delicious, super simple to make and craig told me afterwards that it's one of his new favorite dishes! this one's a winner all around :-)

here's what you'll need for 4-6 servings...

1 pint potatoes, cut into 1/2 in cubes
1 pint tomatoes, chopped
4-5 cloves fresh garlic, minced
1 cup basil, cut into a chiffonade (long, skinny ribbons)
1/8 cup olive oil, plus a tad more for roasting the potatoes
salt & cracked pepper

preheat your oven to 400 degrees.

1. put the cleaned, cubed potatoes on a baking sheet, toss with olive oil and season with salt and pepper. roast for 30 min or until fork tender.

2. while the potatoes cook, prep the rest of the food. toss the tomatoes, garlic and basil together. season with salt and pepper.

3. once the potatoes are done, mix them into the tomato mixture and drizzle everything with olive oil. season with more salt and pepper to taste.