String Beans, Pickled Beans, Tomatoes, Cucumbers, and Olives on Tonnato

This salad evolved from the classic salade niçoise: The potatoes and eggs are gone, but the fresh vegetables are still there, and the tuna is transformed from chunks to a creamy tonnato dip. I throw in arugula to have some greens, and top it all with crunchy torn croutons—the result is a main-dish salad that captures the vibrancy of the season. To serve this for guests, prepare all the elements ahead and assemble them at the last minute

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the cucumber i? its s?in is tough or waxed. ?rim the ends o? the cucumber, halve lengthwise, scoo? out the seeds, and cut crosswise into ¼-inch-thic? slices. ?oss the cucumber with 1 teas?oon salt and ?ut in a colander so the salt can draw out excess moisture. Let it sit ?or 15 to 20 minutes. Blot the cucumber on ?a?er towels to remove the moisture and excess salt. Pile into a medium bowl.

Step 2

Meanwhile, bring a small amount o? water to a boil in a s?illet, add 1 teas?oon salt and the ?resh beans, cover, and steam until the beans are tender but not so?t, 5 to 6 minutes. Drain and cool the beans.

Step 3

Add the tomatoes, onion, and olives to the cucumber. Add the vinegar and chile ?la?es and season well with salt and blac? ?e??er and toss. ?aste and ad?ust with more o? the seasonings. Finish by tossing with ¼ cu? olive oil.

Step 4

S?read the tonnato in a thic? layer over a serving ?latter. Pile the steamed beans and the ?ic?led beans on to?, and tumble the tomato-cucumber salad on to? o? the beans. Dro? the arugula and basil over the sur?ace and to? with the croutons (i? using). Give the whole ?latter a nice dri??le o? olive oil to ?inish and serve right away.

Step 5

Wax beans 5 smashed garlic cloves, 2 dried chiles, 2 rosemary s?rigs; all seasonings rinsed Wax beans are ?retty, but use green beans i?

Step 6

you li?e, or a mix. ?rim the stem end, leave on the curly ti?. Stand them u? in the ?ar and tuc? seasonings in between.