New Potato and Green Bean Salad with Grape Tomatoes and Feta

Blanch the green beans in a large pot of boiling salted water until tender-crisp, 3 to 5 minutes.

Transfer the blanched green beans in a large bowl of iced water to stop cooking and brighten up the color. Then drain well in a colander.

Boil the potatoes in a large pot of boiling salted water until just tender, 7 to 9 minutes. Drain well in the colander.

Transfer to a large mixing bowl.

Pour in 1 1/2 tablespoons orange juice and 1 tablespoons vinegar, and stir until well coated.

Allow to cool for about 10 minutes.

Place the green beans, tomatoes, parsley and basil into the large bowl with the seasoned potatoes.

Add the remaining orange juice, vinegar, oil, garlic and capers in a small bowl, and whisk well.

Season with salt and freshly ground pepper.

Dress the salad with the vinaigrette until well coated.

Divide among the serving plates and sprinkle with some crumbled feta or goat cheese on top.

Serve at room temperature or chilled.