Green Bean, Potato, Cherry Tomato, and Feta Salad with hard-boiled eggs, healthy, fresh, and colorful, perfect as a side dish or even a main course. Great to prepare in advance and enjoy on the hottest days, at home, at the beach, in the office, or for a picnic, and it’s really easy to make!
I love salads, I would eat them all the time, in summer and winter. Often, they are considered second-rate dishes, sad and uninviting, especially when thinking of the classic green salad, but they can actually turn into very tasty, appetizing, and visually appealing dishes. Just get creative and associate the ingredients you like most in a creative way.
Preparing the Green Bean, Potato, Cherry Tomato, and Feta Salad is really simple and quick: just boil the vegetables and eggs, wait for them to cool, and then combine them with the cherry tomatoes and cheese (Feta, Asiago, or Toma). This salad can be further enriched with other ingredients: you can add diced mozzarella or other vegetables, such as chopped peppers, julienned carrots…
But now, let’s see together how to make the recipe for the Green Bean, Potato, Cherry Tomato, and Feta Salad. Prepare the ingredients, and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz green beans
- 2 potatoes (medium-large)
- 10 cherry tomatoes
- 2 eggs
- 3.5 oz feta (or Asiago or Toma, diced)
- to taste extra virgin olive oil
- to taste salt
- to taste thyme
- to taste lemon juice (a few drops – or balsamic vinegar)
Tools
- 1 Pressure Cooker
- 1 Small Pot
Steps
First, wash the potatoes and cook them with their skins in boiling water for about 30 – 35 minutes (depending on size), until they are tender but firm. Try piercing them with a fork: if they’re cooked just right, the fork should slide in easily without resistance.
To speed things up, put them in the pressure cooker with the skin, cover them with 2 cups of water, and cook them for 12 minutes from the start of the whistle. You’ll save time and gas (energy).
Let them cool, then peel and cut them into not too small pieces.
Meanwhile, trim the ends off the green beans, wash them, and cook them in boiling water for about 10 minutes. I used the pressure cooker: I covered the green beans with 1 cup of water and cooked them for 4 minutes from the start of the whistle. Drain them and cool them under cold running water.
At the same time, put the eggs in a small pot and cook them: from the moment the water starts boiling, count 8 minutes, then let them cool.
Wash the cherry tomatoes, pat them dry with a clean kitchen towel, cut them in half, and then into wedges.
At this point, place the diced potatoes, green beans, and cherry tomatoes in a bowl. Season with extra virgin olive oil, a few drops of lemon juice (as desired), salt, and pepper. Sprinkle with some thyme, mix gently, and finally add the hard-boiled eggs, shaved grana padano, and serve.
Here’s the Green Bean, Potato, Cherry Tomato, and Feta Salad ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Green Bean, Potato, Cherry Tomato, and Feta Salad in the refrigerator for a couple of days, in an airtight container or a bowl covered with plastic wrap.
Tips and Variations
– Vegan version: for a vegan version, do not add the feta and eggs to the dish
– Main course: for a more complete dish, add canned tuna or mackerel, small mozzarella balls, diced bacon, nuts…
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