Southern Living’s herbed cucumber-and-tomato salad and Food & Wine’s butter bean, tuna and celery salad are two delicious summer salad recipes. The first combines refreshing cucumbers with fresh herbs, while the following is a protein-rich option.
To prepare Southern Living’s recipe that serves four, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of red wine vinegar and 1 teaspoon of chopped fresh oregano to make a vinaigrette. Peel, deseed and slice 1 1/2 pounds of Kirby cucumbers. Toss the cucumbers with 1 cup of halved grape tomatoes, 1/2 cup of thinly sliced red onion, 2 tablespoons of fresh mint leaves, 2 tablespoons of fresh flat-leaf parsley leaves and 2 tablespoons of chopped fresh dill weed. Season the salad with salt and pepper and dress with the prepared vinaigrette.
Alternatively, to make Food & Wine’s salad to serve four, prepare a dressing by whisking 2 tablespoons of lemon juice with 2 teaspoons of Dijon mustard and slowly add in 1/4 cup and 1 tablespoon of extra-virgin olive oil. Stir in 1/4 cup of chopped chives and season the dressing with salt and pepper. Drain four 3 1/2-ounce cans of Italian tuna in olive oil, and combine with three thinly sliced celery stalks, two 15-ounce cans of butter beans and 1 1/2 tablespoons of drained capers. Add the lemon dressing and toss to coat the salad.