Lately, every time I sit down at the computer to compose a food column, I think “salad.” Maybe it’s because the weather’s been so super summery but I just can’t get past the thought. So, once again — just because they’re so practical and so temptingly good, here are three outstanding offerings. Enjoy!

Onion, White Bean & and Tomato Salad

• 2 cans white beans (small, white kidney or 1 each)

• 1/2 cup water

• 3 bay leaves

• 10 tablespoons olive oil

• 1 large red onion, sliced, cut into 1/2-inch pieces

• 1 large white onion, cut into 1/2-inch pieces

• 4 large shallots, sliced

• 4 garlic cloves, thinly sliced

• 2 large red-ripe tomatoes, washed, seeded, cubed

• 1/4 cup fresh lemon juice

• 1/4 cup chopped fresh basil

• 6-8 baguette slices (1/2-inch thick)*

• 1/3 cup bruschetta (o

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