A warm, pretty day. Just right for this salad.
This is an easy, tasty salad I make often in warmer weather. There’s just something about the fresh rocket, savoury tuna, and creamy beans with a salty hit from the olives that works really well. There’s also no standing over a hot stove which makes it perfect for summer.
2 x 15ml tblspns extra virgin olive oil
1 x 20ml tblspn apple cider vinegar
1 tspn Dijon mustard
1/4 tspn raw caster sugar
1 clove garlic, crushed
100g baby rocket or watercress
1 x 400g can cannellini beans, drained and rinsed well
2 x 125g tins smoked tuna slices, drained & flaked
One small Spanish onion or 2 shallots, very finely chopped
A small handful roughly chopped basil + 2 spring onions (green part) sliced
40g pitted black olives, chopped roughly
1 lemon, zested
Freshly ground black pepper and sea salt
Whisk dressing ingredients together until combined.
Combine remainder of ingredients in a large salad bowl. Season with sea salt and cracked black pepper to taste, drizzle over dressing and toss gently to coat.
Chill until ready to eat – I find it’s even nicer if it sits at room temp for around 10-15 minutes or so.