Italian Summer Salad with Basil Vinaigrette

Jump to Recipe

This summer salad harnesses all the freshness of the garden, crisp green beans, sun ripened tomatoes, and creamy new potatoes, all tied together with a sweet basil vinaigrette. It makes a perfect side dish or can be served on its own as a light lunch with a crispy baguette. It’s a typical country dish, making the most of what summer has to offer. It’s light and healthy, and packed with flavor.

For the best results, use the freshest ingredients you can find. Make sure the green beans are firm and crisp, and the tomatoes are ripe. Serve at room temperature or chilled, but I find that serving at room temperature yields the most flavor.

To begin, bring a pot of salted water to a boil. This sounds simple and it is, but it’s very important that you add enough salt to the water. Salt enhances and balances flavors, so unless you are reducing your intake for dietary reasons, be bold! The water should taste like the ocean.

While you wait for the water to boil, get started on the basil vinaigrette, add all ingredients to a food processor and blitz until blended. Taste and adjust seasoning as necessary.

Cook the potatoes until they are al dente, cooked through but still have a bite to them. Remove from the pot and set aside.

Add the green beans to the same pot of boiling water and cook until al dente. Remove and add them to the potatoes.

Allow the potatoes and green beans to cool and then add the sliced red onion.

Then, add the cherry tomatoes.

Drain the tuna. Using a fork, break it into chunks and add it to the bowl. Drizzle the dressing over the salad and toss gently, being careful not to over mix. The tuna is best when it remains chunky.