Recipes are nomads in our home; all but a few stay for a meal and then never return. There are just too many new things to try. Who knows why some recipes decide to stick around, but this salad is one of them.
It’s the simple flavors that keep me coming back. With a bit of choreography, each bite can be different: cool, crisp cucumber; sweet, tangy chunks of tomato; briny, oil-cured olives; creamy eggs and salty tuna, fresh basil hinting of licorice and mint.
This salad came from a collectors edition of Bon Appetit, highlighting Islands of the Mediterranean. It was published a mere 11 (!) years ago and has floated among my cookbooks ever since. After so many years, Bon Appetit is still my favorite cooking magazine, though I miss Molly Weizenberg’s column, Cooking Life.
Typically I boil enough potatoes and eggs to last for 3 or 4 days of this salad. Then at lunch time or for a light dinner, I can assemble the salad in just a few minutes. It’s also portable for a picnic or a weekday lunch at your desk.
- 2 pounds medium red-skinned potatoes scrubbed
- 5 tablespoons extra-virgin olive oil
- 1 english cucumber quartered lengthwise, cut into cubes
- 4 large plum tomatoes cut in quarters
- 1/2 red onion very thinly sliced
- 24 black oil-cured olives pitted, coarsely chopped
- 1/4 cup ery thinly sliced fresh basil plus more for garnish
- 2 tablespoons salt cured capers rinsed and drained
- 3 tablespoons champagne or white wine vinegar
- 1/2 teaspoon dried oregano
- 3 hard-boiled eggs peeled, quartered
- 2 6-ounce cans tuna drained (I prefer it canned in olive oil or its own juice)
Heat a large pot of water over high heat until boiling. Add a small handful of salt.
Add potatoes to boiling water and cook until tender, 20 to 30 minutes. Drain potatoes and let stand until cool enough to handle.
Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat.
Add cucumber, tomatoes, onion, olives, basil, and capers.
Whisk vinegar and oregano together in small bowl; add to salad and toss lightly to combine.
With your fingers or a fork, separate tuna in to bite size chunks and sprinkle over salad.
Arrange boiled egg quarters over salad.
Season with salt and freshly ground black pepper to taste. mix into salad.
If desired, garnish with basil sprigs and serve.