When I was growing up, we always had a garden in the summer. Tomatoes, string beans, zucchini, lettuce, scallions, eggplant, basil, parsley! An abundance of fresh produce all summer. My father tended to the garden all summer, it was his pride and joy. And my mother didn't let anything go to waste, our meals centered around the bounty from the garden.
Now, I can't wait for summer for the local farmers's market. I just love the fresh tomatoes and corn and all the other fresh produce and fruit!
One of my favorite summer salads is Green Bean, Potato and Tomato Salad. So simple, so fresh, a side that compliments beef, chicken or fish. It can be served warm or cold, and can be made ahead of time, it only gets better.
Green Bean, Potato & Tomato Salad
1 lb. green beans
1 lb. small yellow potatoes or fingerlings
1 large or 2 small ripe tomatoes
1 small onion, chopped
Olive Oil
Balsamic Vinegar
Oregano
Salt
Pepper
Cut potatoes into bite size pieces, leave skins on. Cook until tender (boil or microwave). Trim beans and steam until tender. Chop onion. Cut tomato into bite size pieces. Combine onion, beans, potato and tomato in a bowl. Dress with good quality olive oil, balsamic vinegar, salt, pepper and oregano. Toss to mix. Can be served warm, room temp, or cold. Printable Recipe
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