Peasant Salad of Toasted Bread and Tuna
Origins: 
ITALY
Italian has never been so simple. Give this delicious salad a generous splash of Heinz Balsamic Dressing and let the crisp sourdough soak up every last drop.
Ingredients
- 250g piece crusty sourdough bread
- 1 tbsp olive oil
- 3 cloves garlic, crushed
- sea salt flakes and cracked black pepper
- 425g can Greenseas Tuna Chunks in Springwater, drained
- 125g mixed lettuce
- 125g marinated feta
- 100g black olives
- 4 vine-ripened tomatoes, cut into wedges
- 1 cup flat leaf parsley leaves
- Heinz Balsamic Dressing with Black Pepper infused with Garlic
Method
Preheat oven to 180°C. Tear bread into large bite-size pieces and toss with oil, garlic, salt flakes and pepper. Place on a baking tray and bake 15 minutes or until bread is golden and crisp. Set aside to cool.
Place the bread, Greenseas Tuna, lettuce, feta, olives, tomatoes and parsley in a bowl and toss with Heinz Balsamic Dressing. Serve immediately.
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Comments for this recipe
Origins: ITALY
Italian has never been so simple. Give this delicious salad a generous splash of Heinz Balsamic Dressing and let the crisp sourdough soak up every last drop.
Ingredients
- 250g piece crusty sourdough bread
- 1 tbsp olive oil
- 3 cloves garlic, crushed
- sea salt flakes and cracked black pepper
- 425g can Greenseas Tuna Chunks in Springwater, drained
- 125g mixed lettuce
- 125g marinated feta
- 100g black olives
- 4 vine-ripened tomatoes, cut into wedges
- 1 cup flat leaf parsley leaves
- Heinz Balsamic Dressing with Black Pepper infused with Garlic
Method
Preheat oven to 180°C. Tear bread into large bite-size pieces and toss with oil, garlic, salt flakes and pepper. Place on a baking tray and bake 15 minutes or until bread is golden and crisp. Set aside to cool. Place the bread, Greenseas Tuna, lettuce, feta, olives, tomatoes and parsley in a bowl and toss with Heinz Balsamic Dressing. Serve immediately.
Rate This
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