For Salad

• 2 cups blanched & sliced potatoes
• 2 cups blanched & chopped green beans
• ½ cup pitted & halved Kalamata olives
• 1 medium red onion, thinly sliced (stems optional)
• 1 baby fennel bulb, thinly sliced
• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 lemon, zested & juiced
• 1 cup heirloom cherry tomatoes, halved

For Dressing

• 1 cup greek yogurt
• 1 cup crumbled feta cheese
• 1 tbsp dijon mustard

For Salad

1. In a large bowl, add potatoes, green beans, olives, red onion, minced onion stems (use scallion if your onions do not have stems), fennel, fennel fronds, and cherry tomatoes
2. Add lemon zest, lemon juice, olive oil and red wine vinegar and mix well

For Dressing

1. In a separate bowl, add greek yogurt, feta and dijon and mix. Pour mixture on top of salad and toss so that all vegetables are coated in dressing
2. Serve as a side salad or on it's own