Read as much as you want on BostonGlobe.com, anywhere and anytime, for just 99¢.

Celtics Live

109

102

Final

Cooking tip from food editor Sheryl Julian

Any substantial salad — chef’s, Greek, Nicoise — can be tucked into a dense, chewy roll to make a cool beach supper (pictured here is the famous Provencal pan bagnat with tuna and olives). Hollow out the roll and sprinkle the cut sides with olive oil and salt. Layer the ingredients inside, reshape, and wrap securely in parchment. Chill for several hours for the flavors to mellow.

Loading comments...

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week