Grilled New Potato & Green Bean Salad with Feta & Olives
Grilled new potato, crunchy green beans, feta and olives are tossed with red wine vinaigrette, sprinkling some fresh oregano on top. A light and tasty salad for summer.
Yield
6 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
green beans
8 ounces, or wax beans, or purple beans, ends trimmed |
|
| 1 | pound |
new potatoes
halved |
|
|
salt
to taste |
*
|
||
| 3 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoons |
lemon juice
fresh, or to taste |
|
| 1 ½ | tablespoons |
dijon mustard
or to taste |
|
| ½ | tablespoon |
honey
or maple syrup |
|
|
salt and black pepper
to taste |
*
|
||
| ½ | cup |
olive oil, extra-virgin
|
|
|
olive oil
for grilling |
*
|
||
| 6 | ounces |
feta cheese
crumbled or cubed |
|
| ½ | cup |
kalamata olives
pitted |
*
|
| 1 ½ | tablespoons |
oregano
freshly chopped |
*
|
|
parsley leaves
fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
green beans
8 ounces, or wax beans, or purple beans, ends trimmed |
|
| 453.6 | g |
new potatoes
halved |
|
| 1 | x |
salt
to taste |
*
|
| 45 | ml |
red wine vinegar
|
|
| 15 | ml |
lemon juice
fresh, or to taste |
|
| 23 | ml |
dijon mustard
or to taste |
|
| 7.5 | ml |
honey
or maple syrup |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
olive oil
for grilling |
*
|
| 173.4 | ml/g |
feta cheese
crumbled or cubed |
|
| 118 | ml |
kalamata olives
pitted |
*
|
| 23 | ml |
oregano
freshly chopped |
*
|
| 1 | x |
parsley leaves
fresh, for garnish |
*
|
Directions
Bring a large pot of salted water to a boil and cook the green beans until just become tender but still crisp, 2 to 3 minutes.
Transfer into ice water, drain well, cut into half crosswise if too long, set aside.
Add the potatoes in a dutch oven or saucepan, cover with cold and salted water.
Bring to a boil and cook until the potatoes are slightly tender, 4 to 6 minutes.
Drain well in a colander, place on a baking sheet or a large flat plate and allow to cool enough to handle, halve the potatoes.
Add the vinegar, lemon juice, mustard, honey and salt and pepper in a large bowl, whisk until well blended.
Slowly whisk in the extra-virgin olive oil until well combined.
Preheat the grill to medium heat.
Toss the potatoes with enough olive oil to coat and sprinkle with salt and pepper.
Grill until brown in spots, turning once or twice, 4 to 6 minutes.
Remove from the grill and toss with some of the vinaigrette.
Mix together the potatoes, green beans, feta cheese, olives and oregano in a bowl until well combined.
Add more vinaigrette and toss until well mixed, season with salt and black pepper if needed.
Sprinkle the parsley leaves over the salad. Serve at room temperature or chilled.
