Tomato, Bean and Potato Salad With Gremolata Recipe

Name: Tomato, Bean and Potato Salad With Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g tiny new potatoes, scrubbed; 200 g runner beans, cut diagonally into slices; 675 g ripe mixed tomatoes; 4 green onions, thinly sliced; 200 g baby spinach leaves; 2 ripe tomatoes, peeled and seeded; 1 tablespoon pesto sauce; salt & freshly ground black pepper; 1 small lemon; 2 fat garlic cloves, finely chopped; 50 g flat leaf parsley, roughly torn

Servings: persons

450 g tiny new potatoes, scrubbed
200 g runner beans, cut diagonally into slices
675 g ripe mixed tomatoes
4 green onions, thinly sliced
200 g baby spinach leaves
2 ripe tomatoes, peeled and seeded
1 tablespoon pesto sauce
salt & freshly ground black pepper
1 small lemon
2 fat garlic cloves, finely chopped
50 g flat leaf parsley, roughly torn

1
Cook the potatoes in a large pan of slightly salted boiling water for 10-12 minutes or until just tender.
2
Add the runner beans and cook for a further 2 minutes.
3
Then drain and rinse under cold running water.
4
Toss the potatoes and beans with the mixed tomatoes which are quatered, halved and cut into wedges, salad onions and spinach and season to taste.
5
For the gremolata, use a vegetable peeler to pare thin strips of rind from the lemon.
6
Carefully remove as much white pith as possible.
7
Finely chop the lemon rind and ctoss the garlic and parsley.
8
Season and set aside.
9
Squeeze the juice from the lemon and whizz in a food processor with the peeled tomatoes and pesto for 10-15 seconds.
10
Pour over the potato mixture and toss through.
11
Scatter over the gremolata to serve.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 450 g tiny new potatoes, scrubbed, 200 g runner beans, cut diagonally into slices, 675 g ripe mixed tomatoes, 4 green onions, thinly sliced, and more.

Yes, Tomato, Bean and Potato Salad With Gremolata falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tomato, Bean and Potato Salad With Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions