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From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 1/2 pound day old sourdough bread, crust removed and sliced
  • 2 large tomatoes, peeled, seeded and chopped
  • 1 medium red onion, thinly sliced, with slices cut into quarters
  • 6-1/4-ounce can white tuna packed in water drained and flaked
  • 1 cup pitted black olives
  • 1 cup coarsely chopped basil leaves

Dressing:
  • 3 cloves minced garlic
  • 2 Tablespoons red wine vinegar
  • Salt to taste
  • 1/3 cup olive oil

TO PREPARE:

1.  Place bread slices in a medium bowl and cover with water.  Let soak for 5 minutes.  Squeeze out the excess water well.  Crumble the bread into salad bowl.
2.  Add tomatoes, onion, tuna, olives and basil to the bread.  Set aside.
3.  In a food processor or small bowl, combine together garlic, vinegar and salt.  Add olive oil in a stream and whisk until emulsified.  Toss with the salad and serve at room temperature.

NOTE:  
You may substitute 8 ounces chopped cooked chicken breast or crabmeat for the tuna.

SERVES:  
6 - 8

 
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