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.

No additional tips available.

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

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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.

Warm Summer Vegetable Salad

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