This is about as easy and flavorful as you can get. And since I have lots of heirloom tomatoes right now (yes, that’s pretty late…), this has been on the dinner menu and lunch menu.
Served with some good bread (do I have to say it? OK, how about easy artisan bread!) to sop up all the juices, I think this makes a fine meal.
My family, on the other hand, would like to see a lot more meat than the little bits of tuna here and there, so they are probably happy that this is a seasonal dish.
Yep, that’s it- gotta love recipes like this.PRINT
Greek Tuna And Tomato Salad
- 6 large tomatoes, cored and cut into large chunks or wedges
- 1 medium onion (preferably red or sweet, but any will do)
- 8 oz. feta cheese, crumbled
- 20-25 Kalamata olives, quartered
- 2 6-oz. cans tuna, drained
- 1-1/2 c. cooked garbanzo beans (from the freezer, or one 14-oz. can)
- 2 Tb. chopped fresh parsley
- 1/2 tsp. dried oregano
- Salt and pepper to taste (I like Kosher salt and coarsely ground pepper)
- 1/2 c. olive oil
- 1/4 c. red wine vinegar
- splash of balsamic vinegar
- lettuce for serving (optional)
- Place the first nine ingredients in a large bowl.
- Whisk the oil and vinegars together in a small measuring cup and then pour over the ingredients in the bowl.
- Gently toss the salad together.
- Serve on top of lettuce, if desired.
Makes about 6 servings