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–+ servings

Stanley Tucci's Ultimate Summer Salad

This is the salad that makes you feel like a Hollywood star vacationing in Italy—without breaking a sweat (or turning on the stove). Juicy tomatoes, briny tuna, creamy beans, and fresh basil team up for a no-cook masterpiece that tastes way fancier than it is.
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Prep Time 15 minutes
Cook Time 5 minutes
Course Salad, Side Dish
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 small red onion
  • 1 teaspoon salt
  • 1 cup warm water
  • 3 cups fresh tomatoes cut into 1-inch chunks or halved if cherry tomatoes
  • 1 medium cucumber sliced
  • 3 tablespoons extra virgin olive oil plus more for serving
  • Salt and black pepper to taste
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 5-ounce can tuna packed in olive oil, drained
  • ½ cup fresh basil leaves torn (add just before serving)

Instructions

  • Soften the Onion: Thinly slice the red onion and place it in a small bowl. Sprinkle with salt and pour warm water over the top. Let it sit while you prep everything else, then drain and rinse well.
    1 small red onion, 1 cup warm water, 1 teaspoon salt
  • Prep Tomatoes and Cucumber: Place the tomatoes and sliced cucumber in a large salad bowl. Drizzle with 2 tablespoons of olive oil (reserve the rest for finishing) and season with salt and black pepper. Let them sit to create a natural dressing.
    3 cups fresh tomatoes, 1 medium cucumber, 3 tablespoons extra virgin olive oil, Salt and black pepper
  • Warm the Beans (Optional): Warm the beans gently in a small pot over low heat for about 5 minutes, just until heated through. Skip this step if you want a fully no-cook version.
    1 15-ounce can cannellini beans, drained and rinsed
  • Combine the Salad: Add the drained beans, tuna, and rinsed onions to the tomato mixture. Gently toss everything together with your hands or wooden spoons. Be careful not to break up the tuna too much.
    1 5-ounce can tuna packed in olive oil, drained
  • Add Basil and Serve: Tear the basil leaves and scatter them over the salad just before serving. Toss lightly again. Serve in shallow bowls with an extra drizzle of olive oil.
    ½ cup fresh basil leaves