This salad is tasty all year 'round, but it's best in the summer, with fresh in-season corn, juicy cucumbers, and from-the-garden (errr...flower pot) basil. There's a few ways to eat it, besides just on its own. You could shove it in a tortilla or pita. Or, you could serve it on top of spinach, lettuce, or mixed greens for a salad-on-top-of-salad effect. If you're not a big fan of tuna, you can substitute shredded rotisserie chicken or some grilled shrimp. It's a great side dish that can be prepared the night before, and toted with you where ever you're heading!

Share: