SERVES 4 TO 6 · GF, DF, VEGAN ADAPTABLE
This is one of my go-to summer salads for lunch before the beach or on Sunday nights, to go with grilled pizzas. It doesn’t look like much, but I promise the fragrant basil dressing is insanely good, especially with these humble ingredients. If you can find a high-quality wild tuna in olive oil, that’s what you want to use here. Omit the tuna if you are vegetarian and replace it with more white beans, or with shaved Parmesan cheese or bocconcini (not DF).
⅓ cup fresh basil leaves
2 tablespoons white wine vinegar
½ teaspoon sea salt
A few grinds of black pepper
6 tablespoons unrefined, cold-pressed extra-virgin olive oil
8 cups mixed greens (butter lettuce, arugula, romaine lettuce)
12 cherry or grape tomatoes, halved
¼ cup finely diced red onion
1 cup cooked white beans, such as great northern or cannellini, drained and rinsed if canned
¼ cup capers, drained
1 (6- to 7-ounce) can or jar of tuna, preferably packed in oil (omit for vegan)
1. Place the basil, vinegar, salt, pepper, and olive oil in a blender and process until smooth. Set aside.
2. Place the greens in a salad bowl and scatter the tomatoes, onion, white beans, and capers on top. Drizzle with most of the dressing and lightly toss.
3. Flake the tuna, using a fork, and mound in the center of the salad. Drizzle the tuna with remaining dressing.
TIP: If the tuna is packed in water, drizzle with a little extra olive oil. If the tuna is unsalted, sprinkle with an extra pinch of sea salt.