This menestra vegetable salad is one of those recipes that makes life so easy in the kitchen: I take advantage of jarred mixed vegetables and bonito tuna in olive oil to prepare lunch for two in just five minutes. All it takes is draining, assembling, and dressing—no cooking required and zero fuss.
The real secret is draining the vegetables thoroughly so they don't water down the dressing. A squeeze of lemon brings plenty of freshness, while chilli-infused olive oil adds a gentle kick you can easily adjust to taste. With a handful of stuffed olives, you get a vibrant, tasty dish for those days when you crave a good salad without spending ages preparing it.
For more quick salad inspiration, take a look at my pipirrana salad and this fresh cucumber and avocado salad, two lovely everyday favourites.
Keep it in an airtight container in the fridge and enjoy it within one to two days. If you are making it ahead of time, hold back the dressing and toss it through just before serving.
Yes, but you will need to cook them following the package instructions, drain them very well, and let them cool completely before combining with the tuna. In that case, it will take a little longer than the five minutes needed for the jarred version.
Regular extra virgin olive oil works wonderfully. Keep the lemon juice and black pepper to ensure the dressing is still bright and flavourful without the heat.
