English Summer Garden Salad

A summer salad of new potatoes, green beans, sun dried tomatoes and fresh herbs presented in a white and blue patterned bowl, a silver spoon and jar of vinaigrette in the background.

New potatoes and green beans, paired with sun-dried tomatoes and fresh herbs, are doused in a fresh vinaigrette in this simple English Summer Garden Salad.

Course Salad, Side Dish

Cuisine English

Diet Vegan

Prep Time 15

Cook Time 15

Servings

Calories 237kcal

Author Chris Mosler | Thinly Spread

Ingredients

Garden Salad

500 g new potatoes cut into chunks
200 g runner beans sliced
100 g dwarf beans sliced
6 spring onions trimmed and sliced
8 sun-dried tomatoes in oil drained and chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
2 tbsp chopped fresh mint

Vinaigrette

3 tbsp olive oil
2 tsp cider vinegar
3 tsp Dijon mustard
salt and pepper to taste

UK Measurements - US Measurements

Instructions

Cook the potatoes in boiling salted water for 12-15 minutes until fork tender, drain well.
Cook the sliced beans in boiling salted water for about 8 minutes or until just tender. Drain and refresh under cold running water to stop cooking and preserve their fresh green colour. Drain well.
Put your cooled, drained vegetables into a large bowl with the chopped sun-dried tomatoes and fresh herbs.
Put the vinaigrette ingredients into a jar with a lid. Shake until well combined, taste and adjust seasoning.
Toss the salad with half of the vinaigrette until well coated.
Serve with the remaining vinaigrette on the side.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Do read my post for additional tips and tricks to ensure success!

Nutrition