Summer Chickpea & Tuna Salad
1 (400 ml) can chickpeas
2 (100 g) cans of chunk white tuna packed in water (no salt added)
⅓ red onion, finely chopped
1 cup packed parsley, roughly chopped
¼ cup poppy seeds
Juice of half a lemon
Domenica Fiore Reserva organic extra virgin olive oil
Drain and rinse chickpeas. Put in mixing bowl. Drain tuna. Break into small pieces and add to chickpeas. Add red onion, parsley and poppy seeds. Run a sharp knife back and forth through the ingredients so chickpeas and tuna get a bit broken up. Squeeze in lemon juice, stir in several long glugs of olive oil. Stir. Add salt to taste. Serve over a bed of Boston lettuce.
Caprese Cocktail Salad
1 Tbsp seafood cocktail sauce
½ Tbsp ketchup
3 Tbsp water
1 sun-ripened tomato
1 ball water-packed buffalo mozzarella
¼ cup Domenica Fiore Novello organic extra virgin olive oil
Pinch black pepper
Pinch garlic and parsley seasoning
Mix seafood cocktail sauce, ketchup and water together into a dressing. Cut tomatoes and buffalo mozzarella into slices. Arrange nicely on a plate.
Dress the salad and drizzle with a generous amount of extra virgin olive oil. Sprinkle black pepper and garlic and parsley seasoning on top. Serve it as a side dish or with some nice hearty bread for lunch.