– 1 garlic clove minced – ¼ cup red wine vinegar – 1 teaspoon dried oregano – ½ teaspoon red pepper flakes optional – Kosher salt – Black pepper – ½ cup extra virgin olive oil – 2 pounds baby potatoes halved – Kosher salt – 12 ounces green beans trimmed – 2 cups cherry tomatoes halved – 1 small red onion or 2 small shallots, halved and thinly sliced – ¾ cup pitted Castelvetrano olives halved – ¼ cup coarsely chopped parsley
Mix garlic, vinegar, oregano, and red pepper flakes in a small bowl. Sprinkle with ½ teaspoon of salt and pepper. Add olive oil and whisk quickly until emulsified. Save for now.
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Place an ice bath beside your sink. Boil the green beans for 2–3 minutes until soft yet snappy, then drain and place in the ice bath to halt cooking.
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Serve potatoes and green beans in a large bowl. Add tomatoes, onions, olives, and parsley. Cover the salad with dressing and gently mix. Taste and season to taste.
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Let the salad sit at room temperature for 30 minutes for optimum taste. Allow it to reach room temperature before serving after covering and refrigerating for 2 days.
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