Summer is for salads -- at least at my house. I make salads in the fall, winter, and spring, but the majority of those don't resemble the salads I make throughout the summer. In the cooler months I'll combine greens with toasted nuts and dried fruits, fresh pears, apples, or oranges, and toss with flavorful vinaigrettes; salads that are served as a first course, or a side.
But the salads I prefer during the summer months are meals in themselves -- when it's hot outdoors and I feel like a simple, no-cook meal.
This Tuna Salad with White Beans and Arugula is one of my favorites this time of the year. The salad's ingredients, which combine quickly, are tossed with nothing more than a good quality, extra-virgin olive oil. Easy enough!
+ Tuna Salad with White Beans and Arugula
adapted recipe by Robbi Bartolotta
• Three 5-ounce cans tuna in olive oil, drained and lightly flaked
• One 15-ounce can cannellini beans, drained and rinsed
• 2 cups cherry or grape tomatoes halved
• 1 small red onion, finely sliced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 large handfuls of arugula
+ Combine the first 4 ingredients in a large bowl. Drizzle with the olive oil and season with salt and pepper. The salad can be held at this point in the refrigerator. Right before serving, add the arugula and gently fold into the salad. Adjust seasonings and oil.
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