Greek Salad with Tuna

Cooking With Nick Stellino
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Ingredients:

1 (6 ounce) can water-packed tuna, drained and flaked
1 pound Roma tomatoes, cut into quarters and seeded
1 onion, thinly sliced, soaked in 1 cup cold water and 2 tablespoons white wine vinegar for 30 minutes, frained and patted dry
1 cup Greek or Sicilian black olives, pitted and halved
2 tablespoons drained capers + 2 tablespoons caper liquid
4 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 garlic cloves, chopped
1 tablespoon chopped fresh Italian parsley
1 teaspoon oregano
1/2 teaspoon black pepper
3/4 cup crumbled feta cheese
4-5 ounces mixed baby salad greens
1 recipe Toasted Garlic Bread (see page 229)
Serves 4 to 6
Printable Version
Toss all the ingredients except the salad greens and garlic toast together in a large bowl and marinate for at least 30 miinutes. Place the slad greens on individual salad plates and top with the salad mixture. Serve with a thick slice of the garlic bread.
Wine Suggestion - Gewurztraminer
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