Warm Summer Vegetable Salad Recipe

Name: Warm Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red onion, thinly sliced; 2 anchovy fillets, mashed; 1/4 cup red wine vinegar; 2 Yukon Gold potatoes (1 pound), peeled and cut into eighths; 1/2 pound mixed beans, such as green and yellow romano beans and string beans, halved crosswise; 2 small zucchini, sliced crosswise 1/4-inch thick; 2 small yellow squash, sliced crosswise 1/4-inch thick; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1/4 cup chopped basil; 1 garlic clove, finely grated; Salt; Freshly ground black pepper

Servings: persons

1 small red onion, thinly sliced
2 anchovy fillets, mashed
1/4 cup red wine vinegar
2 Yukon Gold potatoes (1 pound), peeled and cut into eighths
1/2 pound mixed beans, such as green and yellow romano beans and string beans, halved crosswise
2 small zucchini, sliced crosswise 1/4-inch thick
2 small yellow squash, sliced crosswise 1/4-inch thick
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup chopped basil
1 garlic clove, finely grated
Salt
Freshly ground black pepper

1
Bring a large pot of salted water to a boil.
2
In a large bowl, toss the onion with the anchovies and vinegar.
3
Add the potatoes to the boiling water and cook for 5 minutes.
4
Add the beans and cook for 5 minutes, then add the zucchini and yellow squash and cook for 5 minutes longer.
5
Drain the vegetables very well in a colander.
6
Stir the olive oil, basil and garlic into the onion mixture in the bowl.
7
Gently fold in the vegetables, allowing the potatoes to break up slightly and coat the vegetables.
8
Season with salt and pepper and serve warm or at room temperature.

297

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 12 ingredients. The key ingredients include: 1 small red onion, thinly sliced, 2 anchovy fillets, mashed, 1/4 cup red wine vinegar, 2 Yukon Gold potatoes (1 pound), peeled and cut into eighths, and more.

Yes, Warm Summer Vegetable Salad 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!

Warm Summer Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions