Feta, Green Bean, and Potato Salad Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- salt and black pepper to taste
- 2 teaspoons lemon juice
- 1 pound (450 g) small yellow or white potatoes
- 1 pound (450 g) green beans ends trimmed and cut into 1-inch pieces (4 cups)
- 1/2 cup (80 g) pitted kalamata olives halved
- 1 tablespoon finely chopped spring onion
- 1 tablespoon finely chopped parsley
- 2 teaspoons dijon-style mustard
- 2 ounces feta cheese
- Carbohydrate 0.450989191416181 g
- Cholesterol 6.30776888975 mg
- Fat 2.82764775445962 g
- Fiber 0.0592604158739334 g
- Protein 1.07955707894975 g
- Saturated Fat 1.23775618070592 g
- Serving Size 1 1 (1/2 cup) serving (129g)
- Sodium 675.242598615211 mg
- Sugar 0.391728775542248 g
- Trans Fat 0.11703460219375 g
- Calories 32 calories
A Simple Summer Salad: My Go-To Feta, Green Bean, and Potato Delight
Summer is my absolute favorite time of year. The long, warm days filled with sunshine and the abundance of fresh, vibrant produce from the farmer's market inspire me in the kitchen. This simple yet incredibly satisfying Feta, Green Bean, and Potato Salad is a perfect example of how a few fresh ingredients can create something truly magical. It's a recipe I've perfected over the years, tweaking it here and there based on what's in season and what my family enjoys most. It’s a recipe that’s become a staple in my summer repertoire – a refreshing and delicious addition to any barbecue, picnic, or even a light weeknight dinner.
I love the contrast of textures in this salad – the creamy feta, the crisp green beans, and the tender potatoes. It's a delightful combination that keeps me coming back for more. And the best part? It's incredibly easy to make. Even on those busy summer evenings when I'm juggling a million things, I can whip this salad up in under 30 minutes. The bright, lemony dressing adds a touch of zing that perfectly complements the earthy flavors of the potatoes and the salty feta. It’s a salad that’s both elegant and approachable, a crowd-pleaser that never fails to impress.
The Beauty of Simplicity: What I appreciate most about this recipe is its flexibility. Feel free to experiment with different types of potatoes – red potatoes or Yukon golds would also be delicious. If you're not a fan of kalamata olives, you can substitute them with another variety, or even omit them entirely. The same goes for the herbs – feel free to add or subtract based on your preference. This recipe is a blank canvas for your culinary creativity. It allows you to use up whatever fresh ingredients you have on hand. That is the beauty of cooking, isn't it? The freedom to adapt recipes based on your preferences, availability of ingredients, and mood!
More than just a Salad: A Summer Memory Maker: This salad isn't just about the taste; it's about the experience. It's about lazy afternoons spent outdoors, the laughter shared with loved ones, and the simple joy of savoring delicious food in good company. It's a recipe that transports me back to those warm summer days, filled with sunshine and laughter. And that, to me, is the true magic of cooking – it's a way to create memories, to connect with people, and to nourish both body and soul.
Beyond the Recipe: A Celebration of Seasonal Bounty: As a busy professional, finding time to cook nourishing and satisfying meals can be challenging. This salad is my solution to that problem. It’s quick, easy, and uses seasonal ingredients that are readily available during the summer months. This recipe isn't just about a quick meal, it’s about appreciating the beauty of summer and its bounty.
From My Kitchen to Yours: I hope you enjoy this recipe as much as I do. It's a simple pleasure that brightens even the busiest of days. So go ahead, give it a try. I guarantee it'll become a new summer favorite in your household too. Happy cooking!
Step-by-step
- In a pot, cover potatoes with 2 inches of water. Season with salt — 1 teaspoon for every quart of water. Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
- While potatoes cook, set up an ice bath. Add cold water to a medium bowl then add ice. Transfer potatoes to ice bath. Then, slice potatoes into 1/2-inch rounds.
- Bring water that potatoes were cooked in to a boil then add green beans. Cook 2 to 3 minutes or until bright green and crisp-tender. Set up a second ice bath. Transfer green beans to ice bath.
- Combine potatoes, green beans, olives, spring onion and the parsley in a large bowl.
- Whisk vinegar, olive oil, mustard and the lemon juice until creamy. Add the feta cheese, stir well then season with salt and pepper.
- Toss salad with dressing to coat.
- Leave at room temperature 10 to 15 minutes. Toss again, season with salt and pepper (as needed) then serve.
