Vinaigrette

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⅔ cup olive oil

3 tbsp lemon juice

3 tbsp white or red wine vinegar

1 tbsp honey

1 tbsp dijon mustard

2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried basil

½ tsp salt

½ tsp coarsely ground black pepper

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Combine all the ingredients in a medium jar with a lid, seal and shake till well combined. Alternatively, you can whisk them all in bowl and then transfer to a container and store in the fridge till needed.

If you make this well in advance, you will need to bring it to room temperature before using.

Salad, for four

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398 ml (15 oz) can of white beans, drained and rinsed, see Notes

2 glass jars or cans of solid or chunk tuna in water or olive oil, see Notes

halved cherry tomatoes

sliced cucumber

shredded or chopped romaine lettuce, see Notes

chopped parsley and basil

pitted kalamata olives see Notes

halved artichoke hearts

sliced red onion, or pickled red onion, see Notes

capers

sliced scallions

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To Assemble Salad

Add the drained beans and tuna in a large bowl. Use as much of each vegetable or briney condiment, etc till you have a good serving bowl filled nicely. You should have about 1.5 cups or more per person. See Notes

Drizzle with dressing and toss gently.

This can be a side salad if you are grilling kebabs, sausages, lamb etc. Seal and store in the fridge and bring to a get-together.

Leftovers will keep for a few days in the fridge.

Feel free to add cooked and cooled pasta (toss the drained pasta with a little of the dressing and then let it cool. Then fold it into the salad.

See the blog post for more serving suggestions, and alternate versions if you are wishing to give your salad a French, Italian or Mexican Vibe!

Recipe Notes

Fresh Herbs, about ¼ cup: For an Italian vibe, chop up fresh basil. For a Greek vibe go with fresh oregano and dill. For a Levantine vibe, through in chopped parsley and mint. For a Mexican salad chop up cilantro and oregano. For a French Niçoise Salad, use fresh chopped parsley, and dill, and maybe chervil or tarragon.

Instead of white cannellini beans, feel free to use chickpeas, black beans, brown rice, quinoa, or even cooked lentils.

All ingredients for the salad are approximate, feel free to use more of the ones you like, etc. You can use larger cans of beans or tuna as well.

Use Castelvetrano olives if you want to take this more Italian.

Pickled Red Onion recipe is here.