5 minutes
Cook Time
18 minutes
4 people
Cooking Level


  • For the salad:
  • 2 dry pints Pure Flavor® Juno® Bites Red Grape Tomatoes, whole
  • 2lb baby yukon gold potatoes, chunked
  • 2 red fresno chilis, thinly sliced
  • 1 large red onion, sliced into wedges
  • 1 head of garlic
  • 2 cups basil leaves, ripped or cut
  • ½ cup kosher salt
  • ¼ cup virgin olive oil
  • 2 tbsp toasted sesame seeds
  • For the dressing:
  • ⅔ cup rice vinegar
  • 3 tbsp fish sauce
  • 3 tbsp extra virgin olive oil
  • 1 tbsp honey


Step 1

Bring grill to medium heat. Whisk vinegar, fish sauce, honey, and 3 tbsp oil in a small bowl. Stir in chilis. Season dressing with salt; set aside.

Step 2

Cut potatoes into bite-sized chunks and add them to a bowl. Season with salt and olive oil.

Step 3

Grill potatoes, onion wedges for 15 minutes. Add tomatoes to the grill to cook for 3 minutes. Remove veggies from heat.

Step 4

Cut grilled onions and add roasted garlic into a bowl. Add grilled potatoes to combine. Pour dressing over grilled veggies, toss to combine.

Step 5

To garnish, add basil and sesame seeds. Serve immediately.

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