Green Bean, Potato and Zucchini Salad
This green bean, potato and zucchini salad is a hearty vegan salad made with roasted potatoes and zucchini, tender green beans, fresh tomatoes, vegan feta, and a flavorful parsley balsamic dressing. It's easy to make, packed with vegetables, and perfect for lunch, dinner, picnics, or as a side dish.
Ingredients
For the Salad
- 3 large potatoes cut into wedges
- 2 medium zucchini sliced into thick rounds
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- Smoked paprika to taste
- 2 cups green beans
- 2 medium tomatoes cut into bite-sized chunks
- 50 g vegan feta crumbled
For the Dressing
- 1/2 cup finely chopped parsley
- 1/2 small onion very finely chopped
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp chili flakes
- 1 tbsp water
Instructions
- Preheat the oven to 200°C.
- Place the potato wedges and thickly sliced zucchini on a baking tray.
- Add 1 tablespoon olive oil, salt, black pepper, and smoked paprika. Toss well to coat.
- Roast for 35–40 minutes, or until the potatoes are tender and golden and the zucchini is nicely roasted.
- Meanwhile, boil the green beans until tender. Drain well.
- Chop the tomatoes into bite-sized chunks.
- To make the dressing, combine the chopped parsley, finely chopped onion, olive oil, balsamic vinegar, salt, chili flakes, and water in a small bowl. Mix well.
- Add the roasted potatoes and zucchini to a large bowl along with the green beans and tomatoes.
- Pour over the dressing and gently toss everything together.
- Sprinkle with the crumbled vegan feta and serve warm, at room temperature, or chilled.