SERVES 4
TOTAL TIME: 40 minutes
Do not skimp on the tomato-cucumber draining time in step 1, or else the salad will taste wet and watery.
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9 |
ounces cherry tomatoes, quartered |
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1 |
cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch pieces |
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Salt and pepper |
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⅓ |
cup extra-virgin olive oil |
|
⅓ |
cup red wine vinegar |
|
1 |
garlic clove, minced |
|
1 |
(5-ounce) can solid white tuna in water, drained thoroughly and flaked |
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¼ |
cup chopped fresh parsley |
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1 |
(15-ounce) can chickpeas, rinsed |
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⅓ |
cup pitted kalamata olives, chopped |
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¼ |
cup finely chopped red onion |
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2 |
romaine lettuce hearts (12 ounces), torn into bite-size pieces |
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4 |
ounces feta cheese, crumbled (1 cup) |
1. Toss tomatoes, cucumber, and ½ teaspoon salt together in colander and let drain for 20 minutes.
2. Meanwhile, whisk oil, vinegar, and garlic together in large bowl. Measure 2 tablespoons vinaigrette into separate bowl and toss with tuna and 1 tablespoon parsley.
3. Add drained tomatoes and cucumber, chickpeas, olives, and onion to remaining vinaigrette, toss, and let sit for 5 minutes. Add lettuce, feta, and remaining 3 tablespoons parsley and toss to combine. Season with salt and pepper to taste. Divide salad among individual plates or transfer to serving platter. Top with tuna and serve.