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)

Greek Salad with Tuna

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