Since the weather’s been so hot and muggy, we asked NY Times food columnist Melissa Clark to suggest some cool ideas for salads that would make great summer dinners. She has a whole section on them in her new book for Clarkson Potter, Dinner: Changing the Game.

Check out one of Melissa Clark's recipes below!

Nicoise Salad with Basil Anchovy Dressing

Salade Nicoise, that French bistro staple of potatoes, green beans, and either tuna or salmon, is given a flavor infusion with a bright and herby basil-anchovy dressing. It’s fairly substantial in the world of salad meals, and goes perfectly with a glass of dry rose or white wine if you’re serving it in summer. In cooler weather, go for beer.

-If you like you can substitute fresh grilled or roasted tuna, or salmon fillets, for the canned/jarred fish.

- You can make the dressing a couple of days ahead. Store it in the fridge.

- This is a pretty complete meal, but I’ll bet a loaf of crusty bread and dish of good salted butter on the side wouldn’t go unenjoyed.

Time: 25 minutes

Serves 4

4 anchovy fillets, chopped
1 large garlic clove, grated on a microplane or minced
1/4 teaspoon kosher salt, more as needed
2 tablespoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil, more as needed
1/4 pound baby (or micro) red or Yukon Gold potatoes
1/2 pound haricots verts or green beans
1 tablespoon finely chopped fresh basil
8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
2 (6- or 7-ounce) jars or cans tuna packed in olive oil, drained
1/2 cup pitted Nicoise or Kalamata olives, sliced
Black pepper, for serving
Flakey sea salt, for serving
Torn basil leaves, for serving

1. Using the flat side of your knife, smash the anchovy fillets, garlic and salt into a paste. Transfer to a small bowl and stir in the lemon juice, zest, and mustard. Using a whisk, slowly pour in the olive oil while stirring constantly. Adjust the seasoning as needed.

2. In a medium pot, add the potatoes and cover them by 2 or 3 inches with cold water. Salt the water, bring to a boil, and simmer until the potatoes until fork tender, 10 to 15 minutes more. Add the haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending upon how thin they are). Drain the vegetables and let them sit until cool enough to handle but still quite warm.

3. Halve the potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in the chopped basil.

4. On a large platter or four individual plates, arrange the potatoes and haricots verts, radishes or cucumbers, tomatoes, and tuna. Scatter the olives over the top and drizzle with the vinaigrette. Serve garnished with freshly ground black pepper, flakey sea salt and torn basil leaves.