Ingredients
| 1⁄2 seedless cucumber, chopped |
| 2 vine-ripe tomato, 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 Italian parsley, leaves coarsely chopped |
| 1 coarse salt |
| 1⁄2 lemon, juiced |
| 1 small shallot, minced |
| 3 tbsp red wine vinegar, (eyeball it) |
| 1 tsp dried oregano |
| 1⁄3 cup extra-virgin olive oil, (eyeball the amount) |
| 2 can imported canned tuna, in oil, drained |
| 12 pepperoncini hot peppers |
| 1 cup kalamata olives, pitted |
| 1 black pepper |
Directions
- 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.
- 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.
Source : allrecipes.com
