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Red Potato & Tomato Salad
serves 4

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes halved
3 scallions, thinly sliced
1/3 cup pitted Kalamata olives
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme
1/4 cup Homestead (EVOO) olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper


Place the potatoes in a medium saucepan with enough cold water to cover by at least 2 inches.  Bring the water to a boil and continue boiling until the potatoes are tender, about 15-20 minutes.  Drain the potatoes in a colander and let dry for 5 monutes.

In a serving bowl, combine the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil and lemon zest.  Toss gently until all ingredients are evenly coated.  Season with salt and pepper, to taste.  Refrigerate for 1 hour and gently toss again before serving.


Simple Chimichurri Sauce

1 cup (packed) fresh Italian parsley
1/2 cup North County Olive Oil's Roasted Garlic Olive Oil
  1/4 cup (packed) fresh cilantro
1 teaspoon dried crushed red pepper
1 teaspoon salt

Puree all ingredients in processor. (Can be made 2 hours ahead. Cover and let stand at room temperature)

Serve over steak, lamb or fish.