Raw & Cooked Salad

A simple and complex salad to welcome summer
Raw & Cooked Salad

Summer just arrived and I’m starting to get in the mood for the bounty slowly hitting the market.

This simple yet complex salad is my bridge to the new season.

Insalata cruda e cotta is an interesting mix of fresh and cooked vegetables and will be on your table in about 30 minutes.

Sweet roasted onions, just tender green beans, crunchy lettuce, ripe tomatoes, and exploding creamy potatoes, complex flavor and texture in every bite. The oil and vinegar dressing with perky capers and briny black olives elevates this simple salad to a whole new level.

Serve insalata cruda e cotta as part of an antipasti course , a light lunch or as a side for meat or fish.

Buon appetito!

Raw & Cooked Salad
 
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Cooked and raw vegetables tossed together with black olives, capers, oregano, extra virgin olive oil and red wine vinegar. A perfect simple summer treat.
Author:
Recipe type: Italian
Cuisine: salad
Serves: 4-6
Ingredients
  • 1 pound sweet onions
  • ½ pound red potatoes
  • ½ pound green beans
  • 2 ripe tomatoes
  • 1 head butter or Bibb lettuce
  • ½ cup black olives, pitted and roughly chopped (I like Gaeta or oil-cured olives)
  • 3 tablespoons capers
  • ¼ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • ⅓ teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
Instructions
  1. Heat the oven to 375 degrees.
  2. Peel the onion and cut into ¾ inch slices.
  3. Brush both sides of the slices with olive oil and sprinkle with sea salt.
  4. Bake for about 20 minutes until the onion is softened and lightly carmelized on the edges, turning them over once at midpoint.
  5. Break the slices into rings and put them in a large mixing bowl.
  6. Put the potatoes in a pot and cover with water.
  7. Bring the pot to a boil and cook just until the potatoes are knife tender.
  8. Take the potatoes out of the water and cut into 2 inch wedges.
  9. Put the potatoes in the bowl.
  10. Trim the beans and cook them in the boiling water until they just start to soften, about 4 minutes.
  11. Strain the beans, cut into 2 inch pieces and put them in the bowl.
  12. Put the olives, capers, the rest of the olive oil, vinegar in the bowl.
  13. Add sea salt and black pepper to taste and mix all the ingredients well.
  14. Cut the tomatoes into 2 inch wedges and add them to the bowl.
  15. Rip the lettuce leaves into bite size pieces and add them to the bowl.
  16. Toss with the other ingredients to coat everything well with the dressing.

 

 

White Bean & Tuna Salad

Cannellini beans and canned Sicilian tuna salad with olives and red onion
Cannellini beans and canned Sicilian tuna salad with olives and red onion

I love cannellini beans and Sicilian canned tuna. Putting these 2 pantry staples together in this salad makes me very happy.

You can use canned beans but since there are only 2 main ingredients in the salad I like to use dry beans. They aren’t mushy like the ones in the can and don’t break apart as you mix the salad together.

Soak the beans overnight. But, if you’re like me and didn’t plan ahead use my speedy method to prepare the dried beans for the salad in about 2 minutes.

The creamy beans infused with celery, onion and bay leaf are the perfect base for the briny tuna, sweet red onion and tangy olives. Every bite is a delight.

Serve the white bean and tuna salad as part of your antipasti platter or on a bed of lettuce as a light meal with a hunk of crusty bread.

Buon appetito!

White Bean & Tuna Salad
 
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Combine 2 of my favorite ingredients, cannellini beans and Sicilian canned tuna, to create a full-flavored salad.
Author:
Recipe type: Appetiser
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 cup dried cannellini beans
  • 1 celery stalk with top leaves, cut in large pieces
  • 1 small onion, peeled and cut in half
  • 1 bay leaf
  • ⅓ cup extra virgin olive oil
  • 1 7-ounce can Sicilian tuna packed in olive oil
  • 1 small red onion, minced
  • ⅓ cup Gaeta olives
  • 2 tablespoons red wine vinegar
  • sea salt and freshly ground black pepper
  • ½ cup Italian flat parsley, chopped
Instructions
  1. Soak the beans in cold water to cover overnight.
  2. Drain and rinse the beans
  3. (If you forgot to soak the beans overnight put the beans in a pot and cover with water at least 2 inches above the beans. Bring the pot to a boil and boil for 2 minutes. Take the pot off the heat, cover and let the beans soak for 1 hour. Drain and rinse and continue with the recipe. If you're really desperate use canned beans. Be sure to rinse them well.)
  4. Put the soaked beans in a large pot and cover with cold water by 2 inches and bring the pot to a boil.
  5. Add the celery, onion and bay leaf, reduce the heat and simmer for 45 minutes or longer until the beans are tender.
  6. While the beans are cooking, put the red onion in a large bowl and cover with the vinegar. Let the onions sit in the vinegar for 5 minutes.
  7. Add the olives to the bowl.
  8. When the beans are cooked add them to the bowl.
  9. Add the olive oil and parsley to bowl. Gently mix the beans to coat the beans with the olive oil.
  10. Add sea salt and freshly ground black pepper to taste and mix the beans gently.
  11. Break the tuna into small pieces and add the tuna to the bowl. Mix the beans gently to distribute the tuna.
  12. Let the salad sit for about an hour before serving.