Description
This delightful Italian salad captures the essence of summer, ideal for those hot days! Tender beans and potatoes mingle with a tangy vinaigrette, while fresh basil adds a burst of flavor to the crisp, seasonal ingredients.
Ingredients
Scale
For the salad:
- 2 pounds waxy potatoes, such as baby red or Yukon golds
- Kosher salt
- ½ large red onion, thinly sliced crosswise
- 12 ounces green beans, trimmed
- ½ cup green olives such as Castelvetrano, pitted and torn
- Handful of torn basil leaves
- 1 can (7-ounces) oil-packed canned tuna (optional)
For the vinaigrette:
- 2 garlic cloves
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ½ cup extra-virgin olive oil
To garnish: Extra-virgin olive oil, Torn basil leaves, Flaky sea salt
Instructions
- Place the potatoes and 1 tablespoon of kosher salt in a large pot. Cover the potatoes with cold water by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are easily pierced with a knife.
- While the potatoes are boiling, make the dressing. In a bowl large enough to hold the potatoes and beans, grate the garlic. Add the vinegar, dried oregano, salt, a few grinds of black pepper and the olive oil. Whisk vigorously until combined. Add in the sliced red onion to allow them to mellow for a bit in the vinegar.
- When the potatoes are tender, add the green beans to the pot and simmer until crisp-tender, 1 to 2 minutes. Drain the potatoes and green beans in a colander and run under cold water until the potatoes are cool enough to handle. Remove the beans and pat dry. Slice the potatoes in half.
- Add the potatoes and green beans to the bowl with the onions and vinaigrette. Add in the olives, fresh basil and tuna (if using). Toss everything to combine. (Your hands work the best for this!) Taste and adjust salt and pepper if needed.
- Let the salad sit at room temperature for about 30 minutes to allow the flavors to meld. Transfer the salad to a serving dish and drizzle with extra-virgin olive oil, a sprinkle of fresh torn basil leaves and flaky sea salt. Enjoy!
Notes
- Assemble 30 to 60 minutes before serving in order to preserve the bright green color of the beans.
- Variations:
- Add hardboiled eggs
- Add cooked chickpeas or cannellini beans (or swap them out for the potatoes)
- Swap in briny capers for the olives
- Add mint to give it a Sicilian flair
- Add in high-season, juicy cherry tomatoes
- Swap in shrimp, fresh tuna, or maybe anchovies (yum!) for the canned tuna (tinned fish are very IN right now!)
- Serve over a bed of butter (or other) lettuce