Chic Greek Salad

2013-01-13
  • Yield : 6 servings
  • Prep Time : 12m
  • Ready In : 12m
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Ingredients

  • 1/2 seedless cucumber, chopped
  • 2 vine-ripe tomatoes, chopped
  • 1 medium red onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 can quartered artichoke hearts in water, drained
  • 1/2 cup flat-leaf parsley leaves, coarsely chopped
  • Coarse salt and black pepper
  • 1/2 lemon, juiced
  • 1 small shallot, minced
  • 3 tablespoons red wine vinegar, eyeball it
  • 1 teaspoon dried oregano
  • 1/3 cup extra-virgin olive oil, eyeball the amount
  • 2 cans imported tuna in oil, drained
  • 12 pepperoncini hot peppers
  • 1 cup pitted kalamata olives

Method

Step 1

Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.

Step 2

Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives.

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