This is a really simple salad to throw together, and makes a great lunch or light dinner.
The salad works really well with green olives from the chilled section of the supermarket, and nonpareille (baby) capers, although regular capers work just as well. I'd also recommend buying some good quality tinned white tuna; it really does taste so much better than the regular stuff.
Quantities in the recipe below are deliberately vague, so that you can include as much or as little of the individual ingredients as you wish.
I like to dress this salad with just a drizzle of extra virgin olive oil and red wine vinegar, but a vinaigrette is a good alternative.
Serves 2-3
Green olives
Nonpareille (baby) capers
Tinned tuna - approx 100g per person
Red onion
Red pepper
Vine tomatoes
Salad leaves
To serve
Flat leaf parsley
Extra virgin olive oil
Red wine vinegar
Seasoning
- Drain the tuna.
- Cut the tomatoes into thick slices.
- Cut the olives in half.
- Thinly slice the red pepper and red onion.
- Throw the salad leaves into a salad bowl and top with the remaining ingredients (quantities at your discretion!).
- Finely chop the flat leaf parsley and scatter over the salad.
- Season, then dress with a drizzle of extra virgin olive oil and red wine vinegar (or vinaigrette).
