- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1 clove of garlic, minced
- Sea salt and fresh cracked pepper to taste
- 1/4 cup of olive oil
- 5-6 baby red potatoes, cut into quarters
- 1/3 cup of fresh green beans, trimmed and halved
- 1/3 cup of frozen artichokes, thawed, dried, and halved
- 1/3 cup of kalamata olives, halved
- 2 green onions, chopped
- 1/3 cup of feta cheese
Bring a large saucepan of salted water to a boil. Add the beans and boil until just tender, about 3-4 minutes. Scoop out the beans and rinse under cold running water.
Let the water in the saucepan return to a boil. Add the potatoes and cook until they are tender 10-15 minutes. Drain and transfer the potatoes to a large bowl; add a few teaspoons of the dressing and toss to coat. Season with sea salt and fresh cracked pepper to taste. Set aside to cool slightly.
Once cool, add the scallions, green beans, artichokes, olives, and feta to the potatoes.
Pour over the remaining dressing and toss to combine. Taste and re-season if necessary. Enjoy!