Tired of the same salad recipes and you don’t know how to mix it up? Or most salad recipes might not fill you up and give you the satisfaction.
Well, this is one of my favourites, just some seasonal various products, very easy to make, it is excellent for summer garden parties, because it will not get soggy after you season it. I will actually have a nicer taste after a while, so you don’t have to worry if you have some leftovers because it will be perfect even on the next day.
- Green sting beans
- Small young potatoes
- Armenian Cucumber or any other sweeter type
- White sweet onion
- Beefsteak tomato
- Kalamata olives
- Bonito del norte
- Salted or marinated capers
- Extra virgin olive oil
- Red or white wine vinegar
The preparation is pretty basic. Boil the potatoes, you can leave the skins on, make sure you don’t overboil them. Once they are ready, out them in cold water to stop the cooking process and to cool them.
Blanche the string beans, don’t overcook! They have to stay crunchy and green, they shouldn’t turn brownish, if they have, they have been overcooked and they will have a more earthy flavour. When ready, put them in cold water so they stay crunchy and to stop the cooking process.
Chop up the veggies and mix them in a large bowl, I prefer bigger chunks, but it really is a matter of your own preference.
Add the olives, some capers, the bonito del norte or if not available, you can put some canned tuna, just make sure you buy the more expensive solid pieces from sustainable sources. Don’t buy the small cans where the fish is already mushy and soft inside.
Season with salt, some pepper if you use it, I normally don’t, generous amount of extra virgin olive oil, some vinegar, and mix the ingredients in the bowl.
This dish is tastier if you leave the veggies to marinade in the olive oil, vinegar and salt for at least 30min.
Enjoy it in this hot weather for lunch or dinner 🙂