This recipe felt like summer had arrived early! Fresh basil and cherry tomatoes are a match made in heaven. I was looking around the internet for some inspiration and found a version of this salad but it was more of a main course so I’ve adapted it quite a bit to make it my own, changing a couple of the ingredients too and turned it into a yummy side dish. The herby dressing with capers was incredibly flavoursome and when combined with the warm vegetables and tomatoes, it was divine. This salad will definitely be making another appearance at our house soon.
Warm Potato & Bean Salad
200g small potatoes
200g green beans, trimmed
4 tblspns olive oil
1 tblspn red wine vinegar
25g baby capers, washed and chopped
handful of fresh basil, chopped
150g cherry tomatoes, halved
salt & pepper
Put the potatoes in a saucepan, cover with water, add some salt and then bring to the boil. Lower the heat and simmer for about 15 minutes until tender but not falling apart. Drain and cut in half.
Now cook the beans as you prefer, either steam or boiled in salted water. Set aside.
Mix together the olive oil, vinegar, capers and basil in a large bowl. Add the warm potatoes and beans as well as the tomatoes then season with salt and pepper. Serves 2-3 as a side dish.