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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 8 |
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This recipe is by Jill Van Cleave in Cooking Pleasures magazine. A Mediterranean-style vinaigrette, kalamata olives and feta cheese flavor this outstanding salad. Fresh and light, it makes an excellent first course or side salad for roast chicken or sauteed shrimp. Ingredients:
2 tablespoons red wine vinegar |
2 tablespoons fresh oregano, chopped |
1 teaspoon garlic, minced |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1/4 cup extra virgin olive oil |
1/2 small red onion, thinly sliced |
1 lb red new potato, unpeeled |
8 ounces green beans, cut diagonally into thirds |
16 kalamata olives, pitted and sliced lengthwise |
2/3 cup feta cheese, crumbled |
Directions:
1. In a small bowl, whisk together all the vinaigrette ingredients except oil; slowly whisk in oil.
2. Place onions in another small bowl; cover with cold water. Let stand while preparing salad; drain.
3. Cut potatoes into 1/2-inch-thick slices; halve slices. Cook in large pot of boiling water 10 to 12 minutes or until tender. With slotted spoon, remove potatoes from water, draining well; reserve cooking liquid in pot. Place potatoes in large bowl. Add half of the vinaigrette; toss gently to combine.
4. Add green beans to same pot of boiling water; cook 4 to 5 minutes until just tender. Drain; rinse under cold running water. Pat dry; add to potatoes. Stir in remaining vinaigrette. Add olives, cheese, and onions; stir gently to combine.
5. Serve at room temperature.
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