This vibrant salad makes the most of peak summer produce like tomatoes and green beans, pairing them with a creamy yogurt dressing that’s easy to whip up.
Ingredients
- ¾ lb baby gold potatoes
- 1 (12 oz) pkg trimmed and washed green beans
- ½ cup Greek yogurt
- 4 oz feta
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp parsley
- 4 hard-boiled eggs
- 1 lb mixed tomatoes
- 4 cups arugula
Steps
- Heat a large pot of salted water to a boil on high. Add the potatoes and cook 20 min., until tender. Add the green beans 4 min. before potatoes are done cooking. Drain both and let cool.
- Meanwhile, make the dressing: In a blender, purée the yogurt, feta, oil, vinegar, parsley, and 1 tbsp water until smooth. Season with salt and pepper to taste.
- Peel and quarter the eggs. Cut the potatoes and green beans into halves. Thinly slice the tomatoes. On a large platter, arrange the arugula. Top with tomatoes, eggs, potatoes, and green beans. Drizzle with yogurt dressing.
Nutrition information
- Calories 310kcal 15%
- Fat 17.7g 27%
- Saturated fat 8.3g 41%
- Carbs 24.1g 8%
- Sodium 410mg 17%
- 8.9g sugar
- 4.9g fiber
- 15.2g protein
- 194mg cholesterol
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