Inspired by the simple, wholesome ingredients found in the family garden, Grandma prepared this dish as a fresh, light meal in the warmer months.
Growing up in a small Italian town, she had learned to take advantage of what was in season, combining tender green beans, hearty potatoes, and vibrant tomatoes into a dish that was both nutritious and delicious.
The dressing, a simple mixture of extra virgin olive oil, balsamic vinegar and fresh herbs, was always handmade.
Nonna believed that using only the best ingredients, many of which came from her garden, was essential to enhance the natural flavors of the vegetables. The recipe was her signature dish for family gatherings, where everyone gathered around the table to share not only food, but also stories and laughter.
Over the years, Grandma’s salad has remained a favorite, with each generation adding its own twist while keeping the spirit of the original recipe alive. It is a dish that speaks to the heart of Italian cuisine: simple, fresh and made with love.
SERVINGS:4
Total Time Estimate:
- Active preparation time: ~25-30 minutes
- Boiling time: 15-20 minutes
- Cooling time: 15-20 minutes
- Total time: ~45-55 minutes
INGREDIENTS:
For the salad:
- 10.5 oz small/medium potatoes (about 6 small to medium potatoes)
- 8.8 oz cherry tomatoes (about 1 ½ cups)
- 14 oz green beans (about 4 cups)
- 2 green onions
Dressing
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar (optional)
- Fresh basil, to taste
- Salt and pepper, to taste
INSTRUCTIONS:
Instructions for use.
- Wash all vegetables well. Cut off the ends of the green beans and peel the potatoes. You can also peel the potatoes after they have been boiled and cooled, as this preserves their nutritional properties.
- Boil the green beans and potatoes separately in lightly salted water until tender. Be careful not to overcook them, otherwise the green beans will lose their vibrant green color and the potatoes will crumble, losing other vitamins. Drain both and let them cool to room temperature.
- For the dressing, put chopped basil, olive oil, salt and balsamic vinegar in a jar. You can add a little water or, in summer, an ice cube. Close the jar and shake well to combine all the ingredients.
- While the vegetables are cooking, cut the cherry tomatoes in half or quarters, depending on their size, and finely slice the spring onions.
- Once the potatoes and green beans have cooled, slice the potatoes (and peel them if they were cooked with their skins on) and place them in a salad bowl with the green beans, tomatoes, and green onions. Pour in the dressing, add the torn basil leaves, and season with a little pepper if desired. Mix everything well and serve.
Salad tips and tricks:
- Cooking potatoes: If you prefer to keep the skin on the potatoes for more nutrients, try boiling them whole (with the skin on) and then peeling them once cooled. This will preserve more vitamins. Alternatively, if you prefer, you can peel them before boiling.
- Perfectly cooked green beans : To keep green beans bright and vibrant, avoid overcooking them. Once tender, you can soak them in ice water (an ice bath) to stop the cooking process and preserve their color.
- Tomato Variants: If you want to add variety to your salad, consider using different types of tomatoes, such as grape, heirloom or Roma tomatoes. Each will add a unique flavor and texture.
- Prepare in advance : This salad can be prepared in advance! You can boil the potatoes and green beans the day before and store them in the refrigerator. Assemble them and add the dressing when you are ready to serve.
- Adjusting the dressing : If you prefer a spicier dressing, you can add a little balsamic vinegar. For a creamier consistency, try adding a tablespoon of plain Greek yogurt to the dressing.
- Herb variants: Instead of basil, you can experiment with other fresh herbs such as parsley, mint or even dill. These will give the salad a new twist and complement the vegetables in a different way.
- How to dress the salad: When tossing the salad, be gentle to prevent the potatoes from breaking up. It is helpful to use two large spoons or tongs and fold the ingredients together rather than aggressively tossing.
- Add protein : For a more substantial salad, add a protein such as grilled chicken, roasted chickpeas, or a hard-boiled egg. This makes the salad more satiating and turns it into a complete meal.
- Seasoning: Always taste and adjust the seasoning before serving! You can add more salt, pepper or vinegar according to your taste preferences.
- Chill before serving: For an even cooler taste, place the salad in the refrigerator for about 30 minutes before serving. The cool temperature helps bring out the flavors, especially those of the dressing.
Nutritional Information (Per Serving, Serves 4)
Nutrient Amount per Serving Calories 150 kcal Protein 3 g Total Fat 7 g – Saturated Fat 1 g – Unsaturated Fat 6 g Carbohydrates 23 g – Dietary Fiber 4 g – Sugars 4 g Cholesterol 0 mg Sodium 200 mg Potassium 500 mg Vitamin A 10% of Daily Value Vitamin C 25% of Daily Value Calcium 4% of Daily Value Iron 6% of Daily Value Notes:
Calories: The potatoes and olive oil are the main sources of calories.
Fat: The healthy fats come from the extra virgin olive oil used in the dressing.
Carbs: Potatoes and green beans provide the majority of the carbohydrates.
Fiber: Green beans and potatoes are high in dietary fiber.
Vitamins and Minerals: This salad provides a good amount of Vitamin C from the tomatoes and green beans, as well as potassium from the potatoes.
Nonna's Green Beans Salad
Inspired by the simple, wholesome ingredients found in the family garden, Grandma prepared this dish as a fresh, light meal in the warmer months.Growing up in a small Italian town, she had learned to take advantage of what was in season, combining tender green beans, hearty potatoes, and vibrant tomatoes into a dish that was both nutritious and delicious.Notes
INGREDIENTS:INSTRUCTIONS: Instructions for use.For the salad:- 10.5 oz small/medium potatoes (about 6 small to medium potatoes)
- 8.8 oz cherry tomatoes (about 1 ½ cups)
- 14 oz green beans (about 4 cups)
- 2 green onions
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Fresh basil, to taste
- Salt and pepper, to taste
- Wash all vegetables well. Cut off the ends of the green beans and peel the potatoes. You can also peel the potatoes after they have been boiled and cooled, as this preserves their nutritional properties.
- Boil the green beans and potatoes separately in lightly salted water until tender. Be careful not to overcook them, otherwise the green beans will lose their vibrant green color and the potatoes will crumble, losing other vitamins. Drain both and let them cool to room temperature.
- For the dressing, put chopped basil, olive oil, salt and balsamic vinegar in a jar. You can add a little water or, in summer, an ice cube. Close the jar and shake well to combine all the ingredients.
- While the vegetables are cooking, cut the cherry tomatoes in half or quarters, depending on their size, and finely slice the spring onions.
- Once the potatoes and green beans have cooled, slice the potatoes (and peel them if they were cooked with their skins on) and place them in a salad bowl with the green beans, tomatoes, and green onions. Pour in the dressing, add the torn basil leaves, and season with a little pepper if desired. Mix everything well and serve.
Salad tips and tricks:
- Cooking potatoes: If you prefer to keep the skin on the potatoes for more nutrients, try boiling them whole (with the skin on) and then peeling them once cooled. This will preserve more vitamins. Alternatively, if you prefer, you can peel them before boiling.
- Perfectly cooked green beans : To keep green beans bright and vibrant, avoid overcooking them. Once tender, you can soak them in ice water (an ice bath) to stop the cooking process and preserve their color.
- Tomato Variants: If you want to add variety to your salad, consider using different types of tomatoes, such as grape, heirloom or Roma tomatoes. Each will add a unique flavor and texture.
- Prepare in advance : This salad can be prepared in advance! You can boil the potatoes and green beans the day before and store them in the refrigerator. Assemble them and add the dressing when you are ready to serve.
- Adjusting the dressing : If you prefer a spicier dressing, you can add a little balsamic vinegar. For a creamier consistency, try adding a tablespoon of plain Greek yogurt to the dressing.
- Herb variants: Instead of basil, you can experiment with other fresh herbs such as parsley, mint or even dill. These will give the salad a new twist and complement the vegetables in a different way.
- How to dress the salad: When tossing the salad, be gentle to prevent the potatoes from breaking up. It is helpful to use two large spoons or tongs and fold the ingredients together rather than aggressively tossing.
- Add protein : For a more substantial salad, add a protein such as grilled chicken, roasted chickpeas, or a hard-boiled egg. This makes the salad more satiating and turns it into a complete meal.
- Seasoning: Always taste and adjust the seasoning before serving! You can add more salt, pepper or vinegar according to your taste preferences.
- Chill before serving: For an even cooler taste, place the salad in the refrigerator for about 30 minutes before serving. The cool temperature helps bring out the flavors, especially those of the dressing.
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