It’s good to know that zucchini gets along well with other vegetables. The ingredients in this salad are few and simple resulting in a combination of flavours that compliment each other very well.
I’m not stating exact measurements for this recipe because there are none. It’s another “cooking without a recipe” recipe handed down from generation to generation.
In this case the presiding cook has total control over the preparation and may adjust the ratio of ingredients used after reviews on the dish are considered.
Making this salad with fresh zucchini and beans straight from the garden or even locally grown is a great taste experience. During the winter months however, I’ve been known to shovel my way to the backyard barbecue and grill steak or sausages. I then make this salad as a side dish with ingredients available from the grocery store.
This helps to get everyone through those seemingly never ending days of winter and somehow restores the hope that summer is coming.
Zucchini, Potato and Green Bean Salad
- Wash and cut potatoes and zucchini, trim ends from beans and cut in half.
- Boil or steam vegetables separately.
- While still warm toss together and dress to taste with olive oil, oregano, salt and pepper.
- This salad is best served at room temperature.
- When in season, add chopped fresh oregano instead of dry.
- Fresh chopped Italian flat leaf parsley also adds great flavour.
- For those who love garlic, finely mince or press a clove or two through a garlic press and add to salad.
- Yukon Gold and Klondike Rose are some good varieties of potatoes to use. (don’t peel potatoes if the skins are good)
- Any variety of green bean can be used. Wax beans are also welcome and will definitely add more flavour and a touch of contrasting colour to the salad.
- This salad loves to go on picnics!