I think I would do well by the Sea, eating platters of olives, capers, fresh-caught fish, and flavorful tomatoes (my favorite), while sipping crisp wines and soaking up the sun for the rest of my days.
But then I snap back to reality and remember I live in suburbia, nearly 4,810 miles from the Mediterranean (and yes, I actually checked the distance).
So, to cheer myself, I scanned my pantry and fridge for something Mediterranean in design, and threw together a tasty salad. It was a perfect late lunch, and we ate it along with toasts spread with fresh ricotta and herbs. Mmmm.
Mediterranean Bean Salad (for Two)
Ingredients:
1/2 cup green olives, sliced in half
1/4 cup sun-dried tomatoes in oil, chopped
1 15 oz. can cannellini beans, rinsed and drained
1 5 oz. can of light tuna (sustainable/dolphin-safe, please), flaked with a fork
3 TBS chopped fresh parsley
1 lemon
Garlic powder
Salt
Pepper
Minimal MESS/ingredients/clean-up: Category 1
To Do:
- Mix olives, tomatoes and 2 TBS chopped parsley in a bowl with 4-5 teaspoons of the oil from the tomato jar and 2 TBS of lemon juice.
- Stir in the beans, and season to taste with salt/pepper and a pinch of garlic powder.
- Add in the tuna and mix together gently until well incorporated. Cover and chill for at least 15 minutes to let flavors meld.
- When ready to serve, adjust seasonings if needed, squeeze a bit more lemon juice over the salad, and sprinkle with a bit more of the chopped parsley to brighten.
- Close your eyes and imagine an ocean breeze and sunshine.
- Enjoy!
xoxo
