This is an ancient Ligurian salad in which all the ingredients were arranged in layers. Use whatever vegetables look best at the market. Source: EatingWell Magazine, September/October 1995

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Put onions in a small bowl with water to cover and set aside to soak for at least 10 minutes.

  • Rub the inside of a salad bowl with one of the garlic cloves. Rub the toasts with the other garlic clove. Mix 2 teaspoons of the vinegar with 2 teaspoons water and sprinkle over the toasts. Mix tuna and anchovies together in a small bowl. Mix basil and oregano together in another small bowl. Drain the onions.

  • To assemble the salad, put three toasts in the bottom of the prepared salad bowl. Top with tomatoes and sprinkle with one-fourth of the basil mixture, one-fourth of the tuna mixture and one-fourth of the olives. Drizzle with 2 teaspoons of the oil and 1 teaspoon of the remaining vinegar. Add a layer of toasts, top with onions, basil mixture, tuna mixture, olives, oil and vinegar. Repeat the layering, using peppers in the third layer and cucumbers in the final layer.

  • Let the salad rest for about 15 minutes to allow the flavors to blend, then toss it gently and season with salt and pepper.


Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

258 calories; 13 g total fat; 1.5 g saturated fat; 19 mg cholesterol; 566 mg sodium. 596 mg potassium; 23.3 g carbohydrates; 5.1 g fiber; 7 g sugar; 14.4 g protein; 2415 IU vitamin a iu; 73 mg vitamin c; 53 mcg folate; 53 mg calcium; 2 mg iron; 41 mg magnesium;