In continuing my search for new salad recipes, I offer another good one in exchange for one of your favorites.
This recipe is not of my own design, but is adapted from The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show (which has a bunch of great recipes, if you’re looking for a cookbook). Whatever you do, don’t skip on the dill!
- 1 6-ounce can water-packed albacore tuna, thoroughly drained and broken into chunks with a fork
- 1 C chopped tomato
- 1/2 c pitted kalamata olives, roughly chopped
- 3 tbs capers, drained
- 1/4-1/2 C fresh dill, chopped
- 3 C salad greens
- optional: 1/4 c red onion, chopped
- 1/2 c fresh lemon juice
- Kosher salt
- Freshly ground pepper
- 3 tbs extra virgin olive oil
Combine salad ingredients in a large bowl. Sprinkle with kosher salt and freshly ground pepper. Squeeze juice from about one and a half lemons on top and drizzle with a glug or three of olive oil (3 tablespoons or more). Toss well.
If you’re more in the mood for a sandwich, forget the salad greens and put the rest in between some delicious bread.
I’ve been meaning to try the variation of this recipe that uses chickpeas instead of tuna and basil instead of dill.
What kinds of salads have you been enjoying lately? Please share!