Italian Summer Salad with Basil Vinaigrette
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. Serve at room temperature or chilled, but I find that serving at room temperature yields the most flavor.
- 1 1/2 lb potatoes, cut into 1" chunks
- 1 1/2 lb green beans, cut into 1" pieces
- 1 small red onion, sliced thin
- 12 ounces chunky tuna, packed in olive oil
- 2 cups cherry tomatoes, halved
For the Basil Vinaigrette
- 3 cups basil leaves
- 1 cup olive oil
- 3 tbspn red wine vinegar
- 1 clove garlic
- 3/4 tspn salt
- 1/2 tspn pepper
Bring a pot of salted water to a boil.
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.
Add the sliced red onion.
Add the cherry tomatoes.
Drizzle the dressing over the salad and toss.