Skip to main content

Amelia Islander

Too Hot to Cook?

Jul 11, 2014 02:00AM
Yup, it’s going to be another scorcher and who wants to heat up the oven or even dare venture out to the grill? Whenever the weather heats up I like to cool down my dinners. Certainly we eat a lot of salads at my house but this recipe is really a full entrée, and you can jazz it up with anything you have on hand. It’s basically Salad Nicoise, a hearty French salad containing fish: a cold dish originally from the region around Nice in France, containing anchovies, tuna fillets, olives, green beans, and sometimes other ingredients, served with a dressing of olive oil and garlic.

But for our Salad Nicoise the ingredients are whatever I have on hand from the garden and pantry. Red, ripe tomatoes, canned artichokes, hearts of palm, hard boiled eggs, roasted red peppers, tiny potatoes – all of those items are great tossed with olive oil, vinegar, and minced garlic. Sometimes I add canned or grilled tuna, leftover shrimp or steak, and even cold cuts. Pile your Salad Nicoise high on a plate with a hunk of crusty bread and a glass of wine, and you’ll be glad that summer is here!