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Food & Home

Tomato Salad with Tuna, White Beans, and Salsa Verde


We could eat salsa verde on pretty much anything, and it’s particularly good on this tomato and white bean salad. Serve with crusty bread to sop up all of the lovely juices.

Serves 4

for the salsa verde:

1 cup lightly packed parsley leaves, finely chopped

½ cup lightly packed basil leaves, finely chopped

¼ cup capers, finely chopped

4 anchovies, finely chopped

½ cup olive oil

3 tablespoons red wine vinegar

1 teaspoon finely grated lemon zest

2 teaspoons Dijon mustard

salt and pepper, to taste

for the salad:

1 Persian cucumber or ½ English cucumber, cut in half lengthwise with seeds removed

1 (15-ounce) can cannellini beans, drained and rinsed

2 large heirloom tomatoes, cut into large bite-size pieces

¼ very small red onion, peeled and thinly sliced

1 tablespoon olive oil

1 tablespoon red wine vinegar

8 ounces drained tuna

salt and pepper, to taste

1. To make the salsa verde, whisk together first 8 ingredients in a small bowl and season with salt and pepper to taste.

2. Meanwhile, cut the cucumber into ¼-inch half-moon slices. Combine in a large bowl or on a serving platter with the white beans, heirloom tomatoes, sliced red onion, and tuna. Toss with olive oil and red wine vinegar and season with salt and pepper.

3. Drizzle half the salsa verde over the top and serve the rest on the side.