Potato, tomato, and rocket salad with lemon dressing

Ingredients for 2 servings:

• 4 waxy potatoes, more if desired
• 6 tomatoes
• 1 bunch arugula
• 1 tbsp lemon juice
• 2 tsp lemon zest, grated
• 1 tsp honey
• 1 tbsp white wine vinegar
• 4 tbsp olive oil
• Basil, fresh or dried
• salt and pepper
• n. B. Cress

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

light salad for summer, with fresh lemon notes

Peel and halve the potatoes (or quarter them depending on their size) to speed up cooking. Cook in boiling salted water for about 15-20 minutes until al dente. In the meantime, quarter the tomatoes, tear the arugula (if necessary), wash it, and prepare the dressing. Mix the tomatoes with the dressing and let it sit. Let the cooked potatoes cool for about 10-15 minutes, then cut into bite-sized pieces. Mix all ingredients together and garnish with fresh cress when serving. The perfect side dish for meat and fish, also great as a simple starter or as an accompaniment to barbecues. The dressing goes perfectly with all Mediterranean salads, but can also be used as a marinade for meat and fish.