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Categories:
cucumber tomatoes red onion red bell pepper quartered artichoke flat leaf parsley salt lemon shallot red wine vinegar oregano extra-virgin olive oil oil pepperoncini olives
Viewed: 33 - Published at: 2 years agoIngredients
- 1/2 seedless cucumber, chopped
- 2 vine-ripe tomatoes, chopped
- 1 medium red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 can quartered artichoke hearts in water, drained
- 1/2 cup flat-leaf parsley leaves, coarsely chopped
- Coarse salt and black pepper
- 1/2 lemon, juiced
- 1 small shallot, minced
- 3 tablespoons red wine vinegar, eyeball it
- 1 teaspoon dried oregano
- 1/3 cup extra-virgin olive oil, eyeball the amount
- 2 cans imported tuna in oil, drained
- 12 pepperoncini hot peppers
- 1 cup pitted kalamata olives
Method
- Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter.
- Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad.
- Season with salt and pepper.
- Place shallots, vinegar and oregano in a bowl and let stand 5 minutes.
- Whisk in extra-virgin olive oil in a slow stream.
- Pour dressing over salad.
- Garnish salad with chunks of tuna, hot peppers and olives.
