You may also like
Categories:
rosemary extra-virgin olive oil tomatoes head cucumbers fresh basil capers red wine vinegar kosher salt tuna
Viewed: 101 - Published at: 8 years agoIngredients
- 1 8 -ounce piece rosemary focaccia (about 8 ounces)
- 5 tablespoons extra-virgin olive oil
- 1 1/2 pounds assorted heirloom tomatoes, roughly chopped
- 1 small head escarole, trimmed and chopped
- 2 Persian cucumbers, quartered lengthwise and sliced 1/4 inch thick
- 1 cup fresh basil, roughly chopped
- 2 tablespoon capers, drained
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground pepper
- 2 7 -ounce jars oil-packed tuna (preferably Italian), drained and flaked
Method
- Preheat a grill to medium low.
- Brush the focaccia with 2 tablespoons olive oil.
- Grill the bread until lightly toasted, 2 to 3 minutes per side.
- Cut into cubes and transfer to a large bowl.
- Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper.
- Top each serving of salad with tuna.
- Photograph by Antonis Achilleos
