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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.
Course Salad


  • 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.