Tonosalata
4 servings
15 minutes
Tonosalata is a vibrant and nutritious salad from Greek cuisine that harmoniously combines fresh vegetables, tuna, and a flavorful dressing. Greeks are renowned for their art of simple yet rich flavors, and this salad is a perfect testament to that. The sweetness of tomatoes and the crunch of cucumbers and green beans meet the soft texture of potatoes and the tenderness of tuna. Olives add a characteristic saltiness while eggs contribute richness and nutrition. The dressing made from olive oil, balsamic vinegar, and mustard unites all ingredients into a single symphony of taste. This salad is ideal as a light lunch or dinner as well as an accompaniment to Mediterranean main dishes. Tonosalata embodies freshness, nutrition, and true enjoyment from simple yet impeccably balanced ingredients.
1
Wash and dry the green salad, tomatoes, and cucumber.
- Green salad leaves: 1 bunch
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
2
Boil potatoes, green beans, and eggs, drain the water, and let them cool.
- Potato: 1 piece
- Green beans: 200 g
- Chicken egg: 2 pieces
3
Chop the lettuce leaves, add sliced tomatoes, cucumber and onion in rings; diced potatoes.
- Green salad leaves: 1 bunch
- Tomatoes: 2 pieces
- Cucumbers: 1 piece
- Sweet red onion: 1 piece
- Potato: 1 piece
4
Add beans, olives, and tuna.
- Green beans: 200 g
- Pitted black olives: 10 pieces
- Canned tuna in brine: 1 jar
5
For the dressing: mix olive oil, vinegar, mustard, salt, and pepper.
- Olive oil: 3 tablespoons
- Balsamic vinegar: 1 tablespoon
- Mustard: 1 tablespoon
- Salt: pinch
- Ground black pepper: pinch
6
Pour the dressing into the salad bowl, mix, and add eggs cut into quarters.
- Chicken egg: 2 pieces
