Thursday, June 20 2024

When it comes to creating fresh and delicious dishes that celebrate the flavors of the season, few recipes can compete with green bean, cherry tomato and potato salad.

This colorful and tasty salad embodies the essence of summer, combining the crunchiness of green beans with the succulent sweetness of cherry tomatoes and the creaminess of potatoes.


It is a dish that will not only delight the palate, but also satisfy the desire for light and nutritious dishes.

Prepared with fresh and simple ingredients, this salad is an excellent choice for a light lunch, a picnic in the park, or as a side dish for an outdoor summer dinner.

 

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 3-4 medium potatoes
  • 2 cups of green bean
  • 6 cherry tomatoes
  • extra virgin olive oil to taste
  • salt to taste
  • oregano to taste
  • balsamic vinegar to taste (optional)

 

 

METHOD

Boil the potatoes and green beans in two different pots.

 

Before boiling the green beans, remember to remove the two ends.

With a pair of scissors, cut the green beans into 3 parts.

Let’s prepare a bowl with cold water, so as soon as the green beans are cooked, we can soak them so that they do not lose their green color.

Meanwhile, let’s wash the cherry tomatoes and cut them in half.

 

As soon as the potatoes are cooked, let’s peel them and cut them into pieces by putting them in a bowl.

 

Let’s add the cherry tomatoes and mix gently.

 

Now let’s drain the green beans, soak them in cold water and add them to the potatoes and cherry tomatoes.

 

Let’s mix again and add salt, oil and oregano.

 

 

If you like you can add lemon juice or balsamic vinegar.

Your salad is ready.

Cover the bowl with plastic wrap and place it in the refrigerator for about half an hour.

Enjoy!!!

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