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Liguarian Vegetable & Bread Salad

  • 25 m
  • 40 m
EatingWell Test Kitchen
“This is an ancient Ligurian salad in which all the ingredients were arranged in layers. Use whatever vegetables look best at the market.”


    • 1 medium red onion, peeled and cut into thin slivers
    • 2 cloves garlic, peeled
    • 12 toasted ¼-inch-thick slices French baguette
    • 6 teaspoons red-wine vinegar, divided
    • 2 teaspoons water
    • 1 6-ounce can chunk light tuna, squeezed dry and flaked (see Note)
    • 4 anchovies, rinsed and patted dry
    • 6 large basil leaves, chopped
    • ½ teaspoon dried oregano
    • 4 vine-ripened tomatoes, cored and cut into thin wedges
    • 12 imported imported black olives, pitted and chopped
    • 8 teaspoons extra virgin-olive oil, divided
    • 1 large bell pepper, cored, seeded and thinly sliced
    • 1 cucumber, peeled and thinly sliced
    • Salt & freshly ground pepper, to taste


  • 1 Put onions in a small bowl with water to cover and set aside to soak for at least 10 minutes.
  • 2 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.
  • 3 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.
  • 4 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.
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