Tomato and Tuna Salad

Big Daddy's Kitchen

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Mediterranean Tomato and Tuna Salad

A Big Daddy original this is absolutely perfect for lunches, or as a side dish with summertime meals. If you don't care for tuna it is also delicious with shredded chicken breast.

1 pint	cherry or grape tomatoes, sliced in half
1-5 ounce can	solid white tuna in water, broken into bite size chunks (see Notes)
1 15 ounce can	Garbonzo beans (chick peas) drained and rinsed
¾ cup	crumbled feta cheese
¼ cup	chopped parsley
1 teaspoon	dried oregano
salt and pepper to taste

Vinaigrette
½ cup	extra virgin olive oil
½ teaspoon	dried oregano
1 teaspoon	Balsamic vinegar
½ teaspoon	salt
1 teaspoon	freshly ground black pepper
2 cloves	garlic, smashed

Whisk the oil and vinegar together in a bowl. Add remaining vinaigrette ingredients, stir to combine and place in fridge for at least one half hour to allow the flavors to meld. Toss salad ingredients in a bowl and place in fridge until ready to serve.

When ready to serve strain the vinaigrette into the salad and toss to combine. Adjust for seasonings and garnish with parsley.

Notes: When buying canned tuna alwats opt for solid white. It's much superior in flavor than the chunk light.