Vegetable green salad with tuna and capers
1 serving
15 minutes
This Mediterranean salad with tuna and capers is a light yet flavorful journey. Its roots trace back to the southern regions of Europe, where fresh vegetables, seafood, and the spicy notes of capers come together in a harmonious dish. The bright green lettuce and frisée create a crunchy base complemented by juicy tomatoes and refreshing cucumber. Tuna adds depth of flavor while capers provide a tangy saltiness highlighted by olives and red onion. The dressing of olive oil and balsamic vinegar subtly unites all components, creating a balance between freshness and richness. This salad is perfect as a standalone dish for a light lunch or dinner and also serves as an exquisite side to Mediterranean main courses.
1
A deep bowl is needed (for example, for soup). All ingredients should be chopped in turn.
- Green salad leaves: 0.5 bunch
- Frillice (frilled iceberg): 0.5 bunch
- Tomatoes: 1 piece
- Cucumbers: 1 piece
- Chicken egg: 1 piece
- Canned tuna in brine: 0.5 jar
- Red onion: 0.5 head
- Black olives: 6 pieces
- Capers: 10 pieces
2
Wash both salads and chop them not too coarsely. Cut the tomato into medium wedges or cubes. Slice the cucumber into strips. Chop the egg finely. Then add the tuna (if the pieces are very large, they can be slightly mashed with a fork). Slice the onion into half rings. Cut the olives into circles. Finally, add the capers.
- Green salad leaves: 0.5 bunch
- Frillice (frilled iceberg): 0.5 bunch
- Tomatoes: 1 piece
- Cucumbers: 1 piece
- Chicken egg: 1 piece
- Canned tuna in brine: 0.5 jar
- Red onion: 0.5 head
- Black olives: 6 pieces
- Capers: 10 pieces
3
Drizzle the salad with olive oil and add a little balsamic vinegar. Salt and pepper to taste.
- Olive oil: 2 tablespoons
- Balsamic vinegar: 1 teaspoon
4
Mix the salad just before serving.
