4 tablespoons olive oil, divided
3 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/2 pound green beans, cut into 1-in. lengths
1 1/2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup chopped sun-dried tomatoes in oil
1/2 cup coarsely chopped pitted kalamata olives
1/4 cup feta cheese
1/2 cup basil leaves, cut into ribbons
Preheat oven to 375°. Toss potatoes with 2 tbsp. oil and 1/2 tsp. each salt and pepper. Arrange in a single layer on a baking pan and bake until golden brown, 45 minutes. Bring a medium saucepan of water to a boil and add remaining salt. Add green beans and cook until tender, about 5 minutes. Drain and rinse with cold water. In a large bowl, whisk together vinegar, mustard, and remaining oil. Add potatoes and beans and toss to coat. Stir in tomatoes and olives; top with feta and basil.