kosher salt and freshly cracked black pepper to taste
For the Marinated Tomatoes
1 ½cuptomatoesquartered
½red onionthinly sliced
2teaspoonsdried oregano
3tablespoonsolive oil
2tablespoonsred wine vinegar
Kosher salt and freshly cracked black pepper
For the Salad
2 6-ozcans Genova Albacore Tuna in Olive OilVery Low Sodium in Easy Open Cans
⅓lbHaricot Vertsblanched
4-5Persian cucumbersthinly sliced
5-6cupsmarket lettuceButter Lettuce, Little Gem
½cupblack olivespitted
½cupcastelvetrano olivespitted
1Roasted Red Bell Peppersliced
1cupBreakfast Radishesquartered
Fresh Dillchopped, for sprinkling over
Fresh Chiveschopped, for sprinkling over
Instructions
For the Lemon Chive Vinaigrette
Combine all the ingredients in a small bowl and whisk to combine. Season with salt and pepper as needed.
For the Marinated Tomatoes
Combine the tomatoes, red onion, oregano, olive oil, red wine vinegar, salt and pepper in a large bowl and toss to combine. Let marinate for at least 30 minutes.
For the Salad
On a large serving platter, arrange the market lettuce with piles of the tuna, blanched haricot verts, cucumbers, both kinds of olives, red bell pepper and breakfast radishes. Sprinkle with the fresh herb and serve with the vinaigrette.
Notes
Feel free to use one of my other vinaigrette recipes. The dressing keeps for a solid week in the fridge so I always have at least one type on hand.