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August Italian Salad

Grandma's August Italian Salad
This salad is a refreshing addition to any meal. If provolone is added, it can be served as a main luncheon course. We have been enjoying this salad in our family for three generations."


Four ripe beefsteak tomatoes
1/2 lb. green beans
6 red potatoes
fresh oregano
1/4 c. olive oil
4tbsp. red balsamic vinegar
1 tsp. salt
2 tblsp. pignoli(pine) nuts.


Cut beefsteak tomatoes into eighths. Break off ends of green beans and blanch, so that they remain crisp. Cut potatoes into bite sized pieces and boil until softly firm. Combine all food ingredients. Add oil, vinegar and oregano, salt to taste. Garnish with pine nuts.

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Nutritional Information
Per Serving

no nutrition information available

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