Grilled Summer Salad With Tonnato Verde

Author Notes

A good sauce can transform even the simplest of dishes, and this is especially true of tonnato, a creamy, mayo-based Italian condiment. Traditionally served on cold sliced veal, this quick pantry sauce is equally delicious on chilled sliced chicken breast as it is on roasted pork loin. That said, it can also be used as a crudite dip, sandwich spread, in potato salad, or as a pasta sauce.

Canned tuna, a pantry staple and weeknight dinner hero, is the base for our tonnato. Here, it’s spiked with briny capers and anchovies, and upgraded for the summer with the addition of fresh green herbs. The tonnato also makes unexpected use of tofu, which replaces mayo in this sauce and delivers the same creamy texture with the added benefits of plant-based protein, calcium, iron, and valuable minerals. Tofu’s neutral flavor makes it the perfect vessel to showcase the other flavors in the sauce, and allow the vegetables in the salad to sing.

Speaking of the vegetables: This colorful grilled salad celebrates the bounty of vibrant summer beans, sweet corn, and juicy tomatoes. The cooking is kept simple, with only olive oil, salt, and pepper as seasoning, to allow the natural flavors of the veggies to come through. The grill heat coaxes out the natural sweetness of the beans, while concentrating their flavor with a nice infusion of smoky notes—feel free to use any mix of romano, wax and green beans for varying textures and colors. Lettuces gain a wilted charred exterior that contrasts their cool and crisp sweet interior. And at the end, the tangy tonnato brightens and balances all the smoky elements. —kay chun

Test Kitchen Notes

The Green Plate Club is a recipe column by Kay Chun. Each month, she’ll show us how to make a great meal while being a little kinder to the planet—one clever tip, trick, or swap at a time. —The Editors