Becky Luigart-Stayner
4 servings

Cherry tomatoes are plentiful right now, so use a variety of them--red, yellow pear-shaped, or orange--in this classic salad.

How to Make It

Step 1

Cook the potato in boiling water for 6 minutes or until tender; remove with a slotted spoon. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Drain.

Step 2

Prepare grill or broiler.

Step 3

Place the fish on a grill rack or broiler pan coated with cooking spray; cook for 3 minutes on each side or until desired degree of doneness. Cut the fish into 1-inch chunks.

Step 4

Combine potato, fish, onion, parsley, and tarragon in a large bowl. Combine the broth and next 5 ingredients (broth through pepper); stir well with a whisk. Pour 1/2 cup broth mixture over potato mixture, and toss well.

Step 5

Divide beans, greens, and tomatoes evenly among 4 plates. Top each serving with 1 1/2 cups potato mixture and 1 tablespoon olives. Drizzle 1 tablespoon of remaining broth mixture over each serving.

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Ratings & Reviews

PineIslandBarb's Review

February 15, 2013
I have been making this salad for over 10 years and it is still one of my favorites. The dressing is excellent.