Farmhouse salad

A recipe from Recipes from an Italian Summer

Preparation: 15 minutes

Serves: 4 people


500g (1lb 2oz) cooked potatoes, diced

200g (7oz) cooked French beans

200g (7oz) (scant 1½ cups) cooked or canned and drained borlotti beans

1 small onion, thinly sliced into rings

2 tablespoons white-wine vinegar

6 tablespoons (generous ⅓ cup) olive oil

4 – 6 basil leaves, torn



Mix together the potatoes, French beans and borlotti beans in a serving dish and sprinkle with the onion rings.

Pour the vinegar into a bowl and whisk in a generous pinch of salt. Add the olive oil and whisk well again.

Pour the dressing over the salad, sprinkle with the basil and serve.