Tuesday, July 24, 2012

Tasty Tuesdays: Garden Fresh Summer Salad

Welcome to Tasty Tuesdays!

I'm happy to actually have a recipe to share with you this week.  This salad was delicious and is just perfect for all of the fresh produce in season right now.

{ Adapted from recipe by Ann Gentry published in the June/July 2011 issue of Ready Made Magazine }

- 8 oz slender green beans, trimmed
- 4 med. red-skinned potatoes, cut into ½-inch-thick wedges

For Vinaigrette:
- ¼ c fresh lemon juice
- 1 green onion, minced (about 2 T)
- 2 t Dijon mustard
- ¾ t sea salt
- ¼ t freshly ground black pepper
- ½ c extra virgin olive oil

For Salad:
- 1 large head butter lettuce, leaves separated and larger leaves torn in half
- 3 ripe tomatoes, cut into wedges, or 10 to 12 cherry tomatoes, halved
- sea salt and freshly ground black pepper
- 6oz goat cheese, sliced into rounds
- ⅓ c kalamata olives
- 4 radishes, thinly sliced
- 1½ T minced fresh flat-leaf parsley

1.  Cook the green beans in a large pot of boiling salted water until they are crisp-tender, about 4 minutes. Drain and submerge the green beans in a bowl of ice water just until they are cold. Drain beans again and pat dry. Set aside.

2.  Place the potatoes in a steamer basket set in a saucepan filled with 1 inch of simmering water. Cover and steam until they are just tender and still hold their shape, about 8 minutes. Set aside to cool completely.

3.  Meanwhile, whisk the lemon juice, shallot, mustard, salt, and pepper in a medium bowl. Gradually whisk in the oil to blend well.

4.  Arrange the lettuce on a serving platter or in a large shallow salad bowl. Place the green beans, potatoes, and tomatoes in a large bowl. Toss with enough of the vinaigrette to coat, then season to taste with salt and pepper. Spoon the beans, potatoes, and tomatoes atop the lettuce. Arrange the cheese slices amid the vegetables. Sprinkle the olives and parsley over the salad. Spoon on more vinaigrette and serve immediately.

I loved this salad.  It was a great way to enjoy fresh summer flavors.  I ate it for a few days after I made it leftover, and it was just as good.

What did you cook this week?

Party Rules:
1.  Add a link to the post you are linking up back to this post
2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button on my sidebar.  Thanks!


  1. Your food always looks so fresh and beautiful! I can't wait to make this salad! Thanks for hosting!

  2. We have great garden vegetables to enjoy right now. Your Garden salad looks delicious. Hope you are having a great week and thanks for hosting!
    Miz Helen

  3. This is a beautiful and delicious looking salad! Yum!
    Thanks for hosting!

  4. This salad looks amazing as does the rest of your blog. I'm so glad I found you and look forward to really exploring your blog! I've linked up. Thanks! :)

  5. I know this salad is going to be delicious!! I'm pinning it on Pinterest so I can find it next week when I get all the ingredients. My green beans are just starting to come in!! Thanks.

  6. Thanks for hosting! Today I shared a vegan zucchini saute recipe!

  7. That salad looks scrumptious. Perfect for summer!

    Thank you for hosting this blog hop again (already your follower). Listed here, where you can also join more blog hops at Tuesday Blog Hops Directory.

    The Quiet Mom blogging @ Spaghetti with Meatballs Recipe

  8. I made this tonight for dinner, sans olives. Delicious! Thanks for the recipe!


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