Favorite summer salad

(I made this for dinner tonight. It's absolutely delectable!)

2 lbs. new potatoes

1/4 lb. fresh summer green beans

1/2 pint cherry tomatoes

salad greens

basil-garlic vinaigrette (recipe follows)

Pre-heat oven to 400 degrees Fahrenheit. Clean new potatoes and halve or quarter as needed. Toss the potatoes with some olive oil and season with salt and pepper. Place on baking sheet and roast for approx. 30 minutes or until tender.

Remove the stem ends from the green beans and cut in half if they're large. Bring a small pot of water to boil, and cook the green beans until they are tender (around 3-4 minutes, depending on the size). Rinse under cool water. Cut the cherry tomatoes in half or leave whole if they're small. Toss potatoes, green beans, tomatoes, greens, and vinaigrette together. Serves four.

Basil-garlic vinaigrette:

2 tbsp. Champagne vinegar

6 tbsp. extra virgin olive oil

1/2 cup fresh basil leaves

1/2 tsp. salt

1 garlic clove, coursely chopped

Combine everything in a blender and blend until smooth.

--adapted from Field of Greens by Annie Sommerville