Classic Italian Mixed Salad
 
This is a classic Italian salad that takes advantage of fresh from the garden summer tomatoes, green beans, and new potatoes. We plated this as a composed salad to resemble an Italian flag, but it’s just fine to put all the ingredients in a bowl and toss with the dressing. Serve this with another Italian classic, pork chops prepared Milanese-style for a satisfying dinner.
Ingredients
  • Salad
  • 6 small potatoes, Yukon gold, red, or fingerling
  • ½ - ¾ pound green beans
  • 2 or 3 large tomatoes, cut in wedges
  • 3 cups baby arugula, spring lettuce mix, or greens of your choice
  • Balsamic vinegar for drizzling
  • Dressing
  • ¼ cup freshly squeezed lemon juice (preferably Meyer)
  • 2 teaspoons finely minced fresh oregano
  • Kosher salt and freshly ground pepper to taste
  • ½ cup extra-virgin olive oil
Instructions
  1. Boil potatoes in salted water for about 15 minutes until tender. Remove potatoes with a slotted spoon and set aside to cool.
  2. Return the water to a boil and add the green beans. Cook the beans for 4 minutes or until crisp-tender; drain and shock in a bowl of ice water. Drain when cool.
  3. Meanwhile, in a small bowl whisk together the lemon juice, oregano, salt, and pepper. Slowly add the olive oil, whisking to incorporate.
  4. Spread the arugula over the bottom of a large flat plate with sides.
  5. Halve the potatoes and place across the top of the plate.
  6. Next, add the tomatoes to the middle of the plate, and finish with the green beans at the bottom.
  7. Pour the dressing evenly over the salad. Sprinkle with freshly ground pepper and kosher salt. Finish with a drizzle of balsamic vinegar.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/07/06/salad-days/