Really Good Late Summer Salad


Potatoes and fat green beans from the garden.  A silky chive vinaigrette.  The saltiness of two kinds of olives.  This salad is just perfect.


Fold in a little leftover cooked salmon or a few hard-boiled eggs for protein.  All layered over a bed of green leaf lettuce.  You can add a handful of tomatoes and bell peppers for an antioxidant boost.



The dressing is deceptively simple but really is what makes this salad so delicious.  A great late summer dinner idea!

Really Good Late Summer Salad

2 c. green leaf lettuce, chopped

handful of steamed green beans

1 cold, cooked potato, diced

1/2 of a red bell pepper, diced

a handful of cherry tomatoes

2 T. kalamata olives

2 T. natural black olives (Lindsay brand)


1/2 t. Dijon mustard

1/2 t maple syrup

1 T. white wine vinegar

3 T. olive oil

1 T. fresh chives, chopped

salt and pepper to taste


Arrange the lettuce over a large plate.  Top with potatoes, bell pepper, tomatoes, olives and green beans.  Add in some cooked protein – fish, chicken, eggs or chickpeas.

Mix together the dressing ingredients in a small bowl.  Whisk briskly.  Pour over the salad and serve.


One Comment Add yours

  1. I love this!! Simple & tasty!! Summer is still in Athens… 🙂


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