Subscribe to THE DAILY RECIPE
 
Subscribe to DEAL OF THE DAY
 


July 07, 2025

Hello Foodie Friends

I love salads but get bored with the same old stuff. Over the weekend I had this totally delicious green salad with strawberries, gorgonzola and a sweet dressing and we just about devoured the entire bowl because it really was refreshing. Well I'm still working on the recipe and permission from the maker but here is another summer picnic salad idea for you that has a bit of canned tuna in it. Those fast food chains are getting pretty "with it" on their salad selections now too. I've been liking the one from Wendy's with the mandarin oranges in it.

Enjoy!
Marzee
Email your comments

SUMMERTIME SALAD

INGREDIENTS:
2 cups chopped fresh tomatoes
1 cup fresh or canned tuna, shredded
1/4 cup very thinly julienned basil leaves
1 cup cubed fresh (packed in water) mozzarella cheese
1 cup cooked sweet corn
1/4 small red onion, thinly sliced
1/4 cup olive oil
1/3 cup balsamic vinegar
salt and pepper to taste

DIRECTIONS:
Mix it all together, toss well and let sit in the fridge for about an hour. Serve with bread.

Categories: Salad

As Seen On Tv Items At Liquidation Prices!

MARZEE's CORNER

TIP FOR FRESH TASTING SALAD GREENS:

Use the freshest greens with crisp leaves, free of brown spots on leaves or stems and use as soon as possible after buying.

If you have to store them, remove any leaves that are wilted or show signs of decay and remove any rubber or metal bands holding greens together.

Unwashed greens will keep for up to 4 days refrigerated. Cover greens and store in a vegetable bin.

The easiest way to wash greens is to separate the leaves and place them in a large bowl or sink full of cold water, swish them around for 30 seconds or so, then lift from the water gently so the dirt and grit remain in the water. Repeat the process until the water is clear. Always handle greens carefully, to prevent bruising.

Use a salad spinner for drying lettuce but do not overcrowd the spinner as the lettuce will bruise and not dry adequately. Once dried, tear lettuce and place greens on towels, refrigerating to keep crisp.

AND....cut lettuce just before serving to prevent bruising and browning.