Tuna and Heirloom Tomato Salad with Olives and Parsley
By Alli BerkeyPublished on June 12, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
4 heirloom tomatoes, cored and sliced ½ inch thick1 ¼ teaspoons table salt, divided⅓ cup extra-virgin olive oil 1 ½ tablespoons lemon juice 1 tablespoon Dijon mustard 1 garlic clove, minced¼ teaspoon pepper 3 (6-ounce) jars oil-packed tuna, drained (1½ cups)1 cup fresh parsley leaves ½ cup pitted Kalamata olives, halved1 shallot, sliced thin
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.
Time
30 minutesYield
Serves 4Ingredients
4 heirloom tomatoes, cored and sliced ½ inch thick
1 ¼ teaspoons table salt, divided
⅓ cup extra-virgin olive oil
1 ½ tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon pepper
3 (6-ounce) jars oil-packed tuna, drained (1½ cups)
1 cup fresh parsley leaves
½ cup pitted Kalamata olives, halved
1 shallot, sliced thin
Ingredients
4 heirloom tomatoes, cored and sliced ½ inch thick
1 ¼ teaspoons table salt, divided
⅓ cup extra-virgin olive oil
1 ½ tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon pepper
3 (6-ounce) jars oil-packed tuna, drained (1½ cups)
1 cup fresh parsley leaves
½ cup pitted Kalamata olives, halved
1 shallot, sliced thin
Ingredients
4 heirloom tomatoes, cored and sliced ½ inch thick
1 ¼ teaspoons table salt, divided
⅓ cup extra-virgin olive oil
1 ½ tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
¼ teaspoon pepper
3 (6-ounce) jars oil-packed tuna, drained (1½ cups)
1 cup fresh parsley leaves
½ 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.
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