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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is such a beautiful salad to serve. I make it as a main course with crusty bread for a casual summer meal. I serve it on a big platter, Italian-style, and let people just help themselves to what of it they like. Ingredients:
1 head iceberg lettuce, torn |
1 head romaine lettuce, torn |
2 6 1/2 oz. cans tuna, drained |
1 red onion, thinly sliced |
1 cup kalamata olives, left whole |
4 medium cooked potatoes, sliced |
1/2 cups fresh green beans, cooked until tender |
2 tomatoes, cut into wedges |
3 hard boiled eggs, quartered |
anchovies for garnish (optional) |
dressing |
1/2 cup olive oil |
3 tbsp. red wine vinegar |
1 clove garlic, chopped finely |
1/4 cup chopped fresh parsley |
1 tbsp. lemon juice |
1/2 tsp. salt |
1/4 tsp. pepper |
Directions:
1. Mix olive oil, vinegar, parsley, lemon juice, salt, pepper and garlic together. Let sit in fridge for a couple of hours to blend flavours. Line large platter or salad bowl with lettuce.
2. Layer tuna, onion, olives, potatoes and beans over top.
3. Drizzle dressing over salad upon serving. Garnish with anchovies if you like them.
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