4-6 people

Cooking time

30 minutes


tomato bean
tomato bean

How To Make Tomato, Green Bean & Baby Potato Salad with Vinaigrette

A delicious summer salad, great with fish or barbequed meats. Try soft boiled eggs or white beans for a meat free option. We also like some good bread to mop up the green olive vinaigrette too!

Ingredients (Salad)
  • 300g green or yellow beans, ends trimmed
  • 600 – 800g new or baby potatoes, scrubbed and sliced about 1.5cm thick

  • 500g tomatoes, sliced and cut into wedges for some variation

  • Salt

  • A good handful of basil leaves
Ingredients (Green Olive Vinaigrette)
  • 6 T The Good Oil High Oleic Sunflower Oil

  • 2 T white wine vinegar
  • 2 tsp Dijon mustard

  • ½ cup green olives, finely chopped
  • Salt and pepper

Method (Salad)
  • Boil the potatoes in salted water until tender, about 5 – 8 minutes. Drain cover with a tea towel for five minutes to steam and dry out a little. Tip the potatoes into a large bowl, and toss with half the Green Olive Vinaigrette. The hot potatoes will suck up the vinaigrette.
  • Blanch the beans in salted boiling water for about 2 – 3 minutes until tender, and refresh in iced water. Drain well.

  • Cut the tomatoes into wedges and/or slices, and season with a little salt.

  • Add the tomatoes and beans to the potatoes, followed by the remaining vinaigrette. Toss gently to combine. Arrange on a serving platter and top with fresh basil leaves. Serve.

Method (Green Olive Vinaigrette)
  • Place all ingredients in a bowl and whisk to combine. Season with black pepper and a little salt.

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