Do you know them well enough to know their tastes? If not, I would do a ...wait for it ... crostini bar or pasta salad bar, with gazpacho. YUM

Pesto Pasta Salad

Knor pesto sauce

Romain lettuce

Cherry tonatoes

Slice olives

Sliced mushroom

8 oz bow tie or small shell pasta.

8 oz shredded mozzarella cheese

Prepare salad ahead of time

When ready to serve make the dressing. It’s a warm dressing. I never use all if it.

Left over dressing can be quickly microwaved.,,,so if you want make the dressing earlier than microwave it.

Add grilled chicken or grilled shrimp.

You can adjust the amounts as desired.

Mtn, are you a Bar Queen or Queen of the Bars? 😂 Seriously, I thought about a bar, but it is just going to be me and my neighbor. If I only put out enough for the 2 of us, it will look skimpy. If I put out generous amounts, lots will be thrown away because I’m leaving for DD’s the next day.

That sounds like a great salad, eld. If there were going to be more people, I’d put it on the list. I’m not a pasta salad fan. With only 2 of us, I think it would be noticed that I didn’t take any.

I forgot to add, my neighbor’s son is a trained chef. That intimidates me to no end.

I would serve some kind of bruschetta and a grilled meat, pork or chicken. That tuna and canellini salad sounds so good. This is making me crave vitello tonnato.

Oh goodness, yes, I thought you meant your family and theirs! No bars a deux!

OTOH, with just two of you, I go back to my original q. What info do you have about their likes/dislikes; I'd center my menu on that.

If you're a little intimidated about impressing your guest I would concentrate on something simple with a few superb ingredients. Bruschetta definitely would work well with your salad.

Zal, I had vitello tonnato for the first time on my culinary tour last month. OMG, it was divine. Thinly sliced medium rare veal with the smoothest tuna sauce. It was almost a mousse texture. It was a dish I had read about but never had. Now I want it again.

Mtn, I have no idea of her likes or dislikes. Although I’ve known her for some years because our husbands were golfing buddies, she has only been my neighbor for a few months. When our hubbies were alive and golfing, our socializing was usually having drinks at someone’s house before we all went out to dinner.

This is one of my favorite side salads: https://www.allrecipes.com/recipe/14260/mediterranean-lentil-salad/

I also love carrot and ginger salad.

This time of year, anything caprese is wonderful...be it skewers or slices of cheese and tomato drizzled with balsamic vinegar and a sprinkling of fresh basil.

A nice crusty Italian bread with olive oil...or if you want to make a garlic bread...or a foccacia

Or you can do the sliced, toasted baguettes with bruschetta

Chilled cucumber soup or chilled melon soup

For dessert, do you like ice cream? Macerated fresh berries over ice cream, with or without pound cake cubes is luscious. Or ice cream and cookies. Or a scoop of vanilla wit a scoop of lemon sorbet and fancy cookies on the side.

How would you serve the tuna/bean salad? On a lettuce leaf? As a wrap? Or does it have cooked pasta in it?

Among my circle, I would say a fair percentage would not care for tuna and white bean salad. YMMV

I like canned tuna and have a few friends that like it as well but I don't think I'd serve it to unfamiliar guests unless I knew they liked it. Tuna seems to be a love-it-or-hate-it type of thing.

I don't think you need a second meat, especially for this time of year. What about some fresh produce? We love sliced tomatoes and cucumbers and also a good cantaloupe. I've been buying the Athena cantaloupes but they have such a short season. I'd add some type bread. Simple and light. What is in your white bean and tuna salad? I've never heard of such! LOL

ETA: I just read through the responses. I saw about the son being a chef, so my idea is probably too simple. I agree though if you don't know your neighbor's likes/dislikes, I would probably go for something other than the tuna/bean salad.

I like a Chicken salad. Grilled chicken breasts, cut into slices or cubes. Lettuce and all the salad goodies I can. Honey mustard dressing. Serve with crusty French bread. The chicken is just as good at room tempertature as hot.

No recipe. It is my invention to copycat an O'Charley's salad after they closed our restaurant. The original salad was fried chicken, but I like it grilled and it is much less mess.

AD, your post triggered an idea. I forgot about Cucumber Avocado Bisque (see below), which I love.

What do y’all think of the bisque with White Bean and Tuna Salad and Ann_T’s Greek Salad (tomatoes, green peppers, cucumbers, red onions, kalamata olives, and feta dressed with oregano and olive oil).

Dessert will be just a nod to dessert. I just remembered that my neighbor assiduously avoids sweets. I have some small chocolates that I brought back from Italy. One or two of those will be sufficient.

Mtn, I’ll have to ask if she has a fish/seafood allergy. I hadn’t thought of that.

Cucumber Avocado Bisque

YIELD 6

INGREDIENTS

1 medium cucumber, peeled and seeded

1/2 medium avocado, peeled and pitted

3 green onions, chopped

1 cup chicken stock

1 cup sour cream

2 Tbsp fresh lemon juice

1/2 tsp salt

INSTRUCTIONS

Blend all ingredients in food processor for 10 to 15 seconds or until smooth. Cover and chill

Usually allergies are to shellfish, not fin fish.

HAHAHA. Decided I was close enough to having a plan to go ahead and invite my neighbor. She can’t come! Nevertheless, I have a plan to use when we can get together!

Here is the recipe for the White Bean and Tuna Salad.

1 can tuna (drained).
1 can cannellini beans (drained and rinsed)

1/4 red or sweet onion, thinly sliced

1 T. fresh Italian parsley, chopped

sea salt

Extra virgin olive oil, generous

Optional: can add arugula leaves

I think arugula is the salad I detest in the 50-50 mix I buy. It is not always there, but there is something that I cannot stand in the mixes. I hate the taste.

bbstx, I'd eat that for lunch in a hot minute. I did serve something very similar at a potluck for teachers and it was barely touched. My dishes were usually popular so it stung a bit!

Sherry, I think arugula is one of the ”bitter greens.” I can take it in small doses if there is a good counterpoint in the salad. The person who gave me the recipe did not put arugula in it when she served it to me. I was going to also omit it.

deegw, I’m sure it did hurt. White Beans and Tuna is not something I had ever heard of until a few years ago when it started showing up on several of the food blogs I follow. I was initially skeptical because I’m not a fan of beans, but I surprised myself with how much I liked it.

I am making your tuna and bean dish for dinner tonight! Only problem is I much prefer dry beans to canned, but the thought of boiling water is unpleasant at the moment, so canned it is. I have lovely Italian tuna on hand.

I love arugula, but either almost as an herb (eg on pizza or a sandwich) or paired with something sweet (arugula, sliced mango,, EVOO, lemon, salt and pepper) or with cheese.

Argula must be like cilantro. You either love it or hate it. I love cilantro.

Well I don’t like tuna or avocado so I would be a very sad dinner guest — if I were you I’d simply ask her if there’s anything she won’t eat, just to make sure since you don’t know her well.

Last night we had sliced tomatoes, mozzarella, with a yummy basil viniagrette…so simple and easy but delish. We had some crusty bread too.

A local restaurant has a salad that is simply tomatoes, cucumbers, and mozzarella with a basil dressing and I order it with grilled chicken. One of my all time favorite summer meals.

We buy arugula in the big clear box and go through it in a couple of days. Greens for salad, wilted over fried eggs. It's a flavor you like or don't.

I love a big Greek salad, but I'd leave out green peppers, bitter and weird. Orange/yellow/red are good though.

I love tuna all ways, but it's not for everyone.

My Greek salad in Athens had green peppers in it. 😉 And capers!

I like arugula, but prefer watercress.

Bunny, when I was growing up and my grandmother would make stuffed tomatoes and stuffed peppers, she would use green peppers and I could not abide their taste cooked. Raw they are just ok, the bitterness is not as pronounced to me.

I’m not fond of bell peppers in any color. If cooking for myself, I’ll often omit them if it doesn’t matter.

Another non-fan of bell peppers of any color. There’s just something about the taste that sets my teeth on edge.

I always thought I was a pretty good eater but I am starting to realize I couldn't eat at any of your homes! 😂

There are so many things I can't or won't eat .. sour cream, yogurt, feta, olives .. I would embarrass myself if i continued the list.

I DO love peppers-- though green peppers give me indigestion, I love red, orange and yellow peppers!

I also have a white bean & tuna salad recipe very similar-- but with the addition of lemon! Yum!

I know many here are fans of Half Baked Harvest. I made this last weekend and it was delicious. The recipe said the serving size is for 6 but 2 of us ate it all (with only half the burrata. This will definitely be on rotation in our house in the summer!

https://www.halfbakedharvest.com/tomato-peach-and-burrata-salad/

Salads are my favorite. :) I've never had a tuna & white bean salad, but I'm certain I would like it, and Ann_t's Greek salad sounds perfect with it! If not, this minty-orange salad might be a good option.

Minty-Orange Salad:

1 lg. can mandarin oranges (drained)

3 cups chopped Spring Mix

1/2 cup favorite nuts

1/2 cup sliced red onion

3-4 tbs chopped fresh mint

Dressing:

3-4 tbs extra virgin olive oil

4 tbs. balsamic vinegar

1 clove crushed garlic

4 tbs. orange juice

S&P

Mix dressing and chill. Pour over salad just before serving.

For a nonsweet dessert...if that's her concern...a simple bowl of fresh berries with unsweetened whipped heavy cream is delish.

Or for my GF who is anti carbs, I made her strawberries I dipped in dark chocolate. They were delish.

I love chocolate covered strawberries!

This is my favorite summer salad, using Catalina dressing.

Frito Taco Salad

I had a great salad today at the club of marinated artichoke hearts, romaine, celery sand halved grape tomatoes with farrow. It came with a lime vinaigrette which I did not use, preferring plain balsamic vinegar to a dressing. I also requested it with no avocado as I dislike them, but I think most people would like that in combination woth the other ingredients. You could add a protein but the saiad was very filling as is for a meal.

This was a new menu item that replaced my favorite Greek salad, which I also had with plain balsamic and had them hold the feta. I like it almost as much and it would be easy to make at home.

All the recipes sound so good. I think I really might try that tuna and white bean one soon, as we have those ingredients on hand normally. True though I don't know if every one loves tuna.

I was thinking that I am pretty open to foods ( other than a shellfish allergy and really spicey foods) . I like cilantro, I love all salad greens ( arugula included) but then as I was reading, and came across the mint, I guess I'm not so open.

That frito salad sure looks good to me but maybe not if her son is a chef. (but I might make it for DH and moi).

I just looked at the peach burrata salad and that looks super!

Oakley, we love a good taco salad, in fact it's on the menu this coming week. I make a tossed salad using lettuce, tomatoes, cukes and top with the taco meat. We then add our toppings such as cheese, onions, etc. No fritos and neither of us like Catalina dressing. But chips and salsa are served!

Our favorite salad is the one the waiter mixes together tableside at the Columbia restaurant, even though I often make it here. It’s a meal. Make the dressing a day or two in advance.

“The Columbia’s Original “1905” Salad™ was selected as “One of America’s Top 10 Best Salads” by USA Today.

In the 1970s, this flavorful salad was the Columbia’s answer to the ubiquitous salad bar. Created by waiter Tony Noriega in the 1940s, it was adapted by the Columbia. The Columbia kitchen designed a new dressing that features Worcestershire sauce, lemon, and Parmesan cheese. When the president of Lea and Perrins heard that the Columbia was his biggest customer, he investigated and ate an Original “1905” Salad.™ He soon discovered the salad’s delights for himself.

Salad Ingredients

4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces

1 ripe tomato, cut into eighths

1/2 cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)

1/2 cup Swiss cheese, julienne 2" × ⅛"

1/2 cup pimiento-stuffed green Spanish olives

“1905” Dressing (see recipe below)

1/2 cup Romano cheese, grated

2 tablespoons Lea & Perrins Worcestershire Sauce®

1 lemon

Preparation

Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing

Ingredients

1/2 cup extra-virgin Spanish olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

⅛ cup white wine vinegar

Salt and pepper to taste

Salad Dressing Preparation

Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

Maddielee that sounds good! Well no taco salad this week as we are going to a taco/nacho thing one night this week - so I'll put it on next week's menu!

kswl's salad with the farro reminded me of this one which is also delish:

https://www.onceuponachef.com/recipes/bulgur-salad-with-cucumbers-red-peppers-chick-peas-lemon-and-dill.html

Sal, having a chef in the family makes no difference. A good friend of ours is a chef at a $$$$ restaurant and his family eats what I call regular people food all the time. Just because they can cook the type of dishes mentioned above doesn't mean they don't like a good hot dog and burger. People don't lose their tastebuds when becoming a chef.

I would never put on airs if a chef was at my house for dinner.

Just to be clear -- I don't think making a meal from scratch, choosing fresh/non-processed ingredients and understanding how much better (and healthier) a homemade salad dressing can be is "putting on airs". True not all people value them in the same way-- but it's hardly putting on airs!

Annie, your recipe (and Kswl's) reminded me of the "Jennifer Aniston Salad" -- which is very similar but with quinoa and with added pistachios and feta. So many variations of a grain salad.

I LOVE bulgar .. and love the middle eastern twist to the one you shared. I am going to give it a try! Thanks for sharing!

Try Tabbouleh with quinoa replacing the bulgur. This is my favorite recipe

https://www.bonappetit.com/recipe/quinoa-tabbouleh

Another grain salad that is my current favorite: https://www.foodnetwork.com/recipes/ina-garten/charlie-birds-farro-salad-6589464 It's fresh, crunchy, full of flavor, and filling! Another current obsession is this watermelon salad. I know there are a million iterations of this one, but this version is so simple, and always disappears, no matter how much I make!

https://www.thepioneerwoman.com/food-cooking/recipes/a32345604/watermelon-salad-with-feta-and-mint-recipe/

I’m a big fan of black rice (Forbidden Rice) and I make many seasonal salads with it. Summer version is often like a tabouleh with tomates, cukes, red onion, chopped kalamata olives and a lemony dressing. Feta added or maybe more like a caprese salad with mozzarella chunks, green onion, and basil added. It is always a hit because it’s tasty and fairly uncommon. So people are eager to try it. I t is also very beautiful, the black contrasting nicely with vibrant fresh veggies. I dress the rice ahead but don’t add veggies until time to serve because the rice can discolor them. Black rice is also very healthful. https://reluctantentertainer.com/greek-black-rice-caprese-salad-recipe/

https://www.tasteloveandnourish.com/black-rice-tabbouleh-with-chickpeas-feta-and-pistachios/