This healthy and delicious salad is perfect for a quick budget lunch.
Ingredients
- 1/2 Italian rustic loaf
- 150ml olive oil, plus extra to toss
- 1kg vine-ripened tomatoes, quartered, seeds removed
- 100g small black olives
- 2 Lebanese cucumbers, peeled, chopped
- 1 red onion, cut into thin wedges
- 50ml red wine vinegar
- 3 garlic cloves, finely chopped
- 1 teaspoon caster sugar
- 425g can tuna in olive oil
- 1 cup fresh mint
- 1 cup fresh basil
- 1 cup fresh flat-leaf parsley
Method
- Step 1Preheat the oven to 170°C. Slice the bread 1-2cm thick, then cut into cubes.Toss the cubes with some extra olive oil on a baking tray. Spread in a single layer, then bake for 10 minutes or until golden. Cool slightly, then put in a large bowl with the tomato, olives, cucumber and onion.
- Step 2Place 150ml olive oil, red wine vinegar, chopped garlic and sugar in a screw-top jar, season with salt and pepper, then shake well. Pour over the salad and toss well. Set aside for 20 minutes to allow the flavours to develop.
- Step 3When ready to serve, drain the tuna (discarding the oil), and flake into the salad. Add the mint, basil and parsley leaves, then toss gently to combine.
- Low carb
- Low sugar
- Lower gi
Nutrition
2362 kj
Energy
42g
Fat Total
7g
Saturated Fat
7g
Fibre
32g
Protein
35mg
Cholesterol
933.45mg
Sodium
9g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
For a more substantial meal, top each serving with a poached egg.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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