Name: Tuna and Heirloom Tomato Salad with Olives and Parsley
Total time: 30 min
Ingredients: 4 heirloom tomatoes, cored and sliced ½ inch thick; 1 1/4 teaspoons table salt, divided; 1/3 cup extra-virgin olive oil; 1 1/2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 1 garlic clove, minced; 1/4 teaspoon pepper; 3 (6-ounce) jars oil-packed tuna, drained (1½ cups); 1 cup fresh parsley leaves; 1/2 cup pitted Kalamata olives, halved; 1 shallot, sliced thin

Why This Recipe Works

High-quality oil-packed tuna added richness and superior flavor.

Before You Begin

We like to serve this salad with grilled bread. You can substitute vine-ripened tomatoes for the heirlooms.

Instructions

Shingle tomatoes on 4 dinner plates and sprinkle with ½ teaspoon salt.

Whisk oil, lemon juice, mustard, garlic, pepper, and remaining ¾ teaspoon salt together in large bowl. Reserve 2 tablespoons vinaigrette.

Add tuna, parsley, olives, and shallot to remaining vinaigrette in bowl and toss gently to combine. Divide salad evenly among plates on top of tomatoes. Drizzle reserved vinaigrette over salads. Serve.