A perfect way to use tomatoes, this refreshing salad is versatile enough to enjoy for lunch, on a picnic, or dinner on the patio with family and friends. Serve it over lettuce leaves for added colour and crunch.
Prep time5 minCook time0 minServings6
1 L (2 pints) grape tomatoes, halved lengthwise
2 stalks celery, thinly sliced
2 cans (each 120 g drained weight) light flaked tuna in water, drained
250 mL (1 cup) chopped cucumber
45 mL (3 tbsp) red wine vinegar
10 mL (2 tsp) extra virgin olive oil
1 clove garlic, minced
Pinch hot pepper flakes
75 mL (⅓ cup) chopped fresh basil
30 mL (2 tbsp) chopped fresh oregano
In a large bowl, combine tomatoes, celery, tuna and cucumber.
In a small bowl, whisk together vinegar, oil, garlic and hot pepper flakes. Pour over tomato mixture along with basil and oregano and toss to coat well.