I first made Ina’s take on this salade, (cucs, tomato, Bell peppers, red onion, bread croutons) and have learned that variations on the theme (tuna, capers, mozzarella, garbanzo beans, olives, arugula), make a delicious, light dinner. I have eaten many versions in Italy. Whatever great ingredients are in season/to your taste should be your guide. It’s a composed salad, not rocket science. Lighten up Times readers and enjoy the late summer bounty and Melissa Clark’s brilliance.

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