• 1 bag small potatoes , cooked
  • 1 bag fresh, steamed or blanched green beans
  • 2 vine ripe tomatoes, cut in wedges
  • 1 small red onion, cut in thin wedges
  • 3/4 C pitted Kalamata Olives
  • 1/4 tsp. dry oregano
  • 1/4 C extra virgin olive oil
  • 1/4 C good red wine vinegar
  • salt & pepper to taste.

Cut potatoes in 4’s, cook with skins until tender, cool.  Cook green beans until crisp tender, cool. Cut tomatoes & onions.  Assemble all ingredients in bowl, Toss with EVOO & vinegar. Season with salt & pepper.  Chill.

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
This entry was posted in Soups and Salads and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s