Cut each potato in half. Place potatoes in large saucepan and cover with cold water; bring to a boil. Cook 12 to 15 min. or until tender. Meanwhile, in large bowl, make vinaigrette by whisking oil with vinegar, garlic, oregano and salt. Drain potatoes and, while still warm, toss with vinaigrette. Set aside.
Cook green beans in salted boiling water 3 to 5 min., or until tender-crisp. Drain. Add green beans and tomatoes to potatoes. Toss to combine. Refrigerate 1 hr. before serving.
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