Summer Night's Salad

By Toby Cecchini

Updated May 22, 2024

Total Time
15 minutes
Rating
4(25)
Notes
Read community notes

This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables. Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all. The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.

Featured in: FOOD; Assembly Required

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Ingredients

Yield:4 servings
  • 6cups summer greens (mesclun, arugula, spinach or others)
  • 12asparagus spears, trimmed to 3 inches, parboiled for 7 minutes, then cooled
  • ¼pound haricots verts, parboiled with asparagus for 4 minutes, then cooled
  • 6ounces cherry or grape tomatoes, sliced in half
  • ½small bulb fennel, sliced very thin
  • 6mild pickled okra pods, sliced lengthwise into quarters
  • 1Kirby cucumber, sliced thin
  • 12or so good-quality black olives, like calamata or gaeta, pitted
  • 1tablespoon lemon juice
  • 1tablespoon balsamic vinegar
  • 1tablespoon olive oil or mustard oil
  • Salt and freshly ground black pepper to taste
  • 2cups tuna salad (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

294 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 21 grams protein; 850 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Build salads to order on four large plates. Start with a small handful of greens for each plate and divide the asparagus, haricots verts, tomatoes, fennel, okra, cucumber and olives accordingly.

  2. Step 2

    Drizzle the salads with the lemon juice, balsamic vinegar and olive or mustard oil and season with salt and pepper.

  3. Step 3

    Mound spoonfuls of the tuna in the center of each salad. Serve with sliced bread and a good soft cheese.

Ratings

4 out of 5
25 user ratings
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Judy

Boiling asparagus for 7 minutes is just wrong! 3 or 4 tops.

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