You can diversify this salad by adding red onion. It should be thinly sliced, salted, and sprinkled with red wine vinegar, then left to soak for 5 minutes before use. You can also add fresh bell pepper or chilled boiled vegetables such as potatoes, carrots, zucchini, or green beans.
Tuna and mozzarella salad
A light and satisfying Italian salad without mayonnaise.
Ingredients
- 150 gr canned tuna in olive oil
- 1 tomato
- 3 eggs boiled
- 100 gr mozzarella
- salad leaves
Dressing
- salt
- red wine vinegar
- spices to taste
Instructions
- Wash the tomatoes, pat them dry, and slice them thinly into half-moons or quarters. Place them in a separate deep plate (photo 1). Sprinkle the tomatoes with salt and drizzle with red wine vinegar—1 tablespoon is enough. Let them "marinate" while preparing the other salad ingredients.
- Wash the salad leaves thoroughly under running water, pat them dry, then tear them into bite-sized pieces and place them in a large bowl. Add a pinch of salt and mix (photo 2).Boil the eggs, cool, peel, and slice them (photo 3). Drain any excess liquid from the marinated tomatoes and transfer them to the bowl with the salad leaves.Drain the oil from the canned tuna, break it into smaller pieces with a fork, and add it to the bowl. Tear or cut the mozzarella into small pieces (photo 4).
- Drizzle with olive oil (photo 5), add a bit more red wine vinegar, season with a little more salt, mix well, and serve the salad on plates (photo 6).
Notes
Consume the tuna salad fresh and don’t keep it in fridge
