Saturday, May 17, 2008

Two Summer Salads

When we get a couple of hot days in San Francisco, which doesn't happen more than twice a year, these are two very good, no-cook, cool salads to have for dinner.

Mozzarella, tomato, and basil with a bit of olive oil and salt, is an old favorite. We like it with cherry tomatoes and perlini mozzarella -- there isn't even any slicing to do!

Nonni's vegetable, tuna and tomato salad is a delicious and easy salad that comes from Richie's nonni, not ours (since we don't have an Italian grandmother, only Irish and Spanish). Mix a jar of Italian giardiniera salad with a can of tuna and 1/4 cup of tomato sauce. Drizzle with olive oil and add a bit of salt and pepper to taste.

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