Potato and Roasted Cauliflower Salad with Olives, Feta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the potatoes in a large pot of cold water and add salt until it tastes like the sea. Bring to a boil, reduce to a simmer, and cook until tender, about 20–25 minutes. Drain and return to the pot.

Step 2

Smash the potatoes with a fork to create lots of crevices. Add 2 tablespoons of lemon juice and a generous drizzle of olive oil. Season with salt and black pepper. Toss gently and let cool.

Step 3

Preheat the oven to 375°F.

Step 4

In a bowl, toss the cauliflower florets with 1/4 cup olive oil and 1/2 teaspoon salt. Spread them on a rimmed baking sheet and roast until tender and nicely browned around the edges, about 20–30 minutes. Add the roasted cauliflower to the smashed potatoes.

Step 5

Add the olives, red onion, pickled peppers, thyme, and chile flakes to the potatoes and cauliflower. Toss gently, season with more salt, pepper, a bit more lemon juice, and a little more olive oil. Toss again.

Step 6

In a food processor, pulse the feta cheese until creamy. With the motor running, drizzle in 3 tablespoons of olive oil.

Step 7

Add the whipped feta to the salad and fold gently. Add the chopped arugula and fold again.

Step 8

Taste and adjust the seasoning. Serve slightly warm or at room temperature, with a final squeeze of lemon juice over the top.