Ingredients:
- Iceberg Salad 300 grams
- Arugula bunch
- 100 grams pitted olives
- Canned tuna 1 can
- Cherry Tomatoes 10 pieces
- Mozzarella 150 grams
- Pine nuts handful
- Lemon or lemon juice 0.5 pieces
- Olive oil 2-3 tbsp. spoons
- Balsamic vinegar 0.5 tsp
- Salt to taste
Cooking method:
Step 1. In a large salad bowl, chop or pick the iceberg salad with your hands. Not very small, but not large, so it was convenient to eat with a fork.
Step 2 Open a can of tuna, drain the liquid and transfer to a salad bowl.
Step 3 Drain the water from the mozzarella and cut into about the size of cherry tomatoes.
Step 4Send after the tuna, in the salad bowl.
Step 5 Cut tomatoes into 2 parts.
Step 6Put the olives (green pitted) in a salad bowl.
Step 7 After this, salt the salad and season with the juice of one lemon. Next, put the arugula in a salad bowl, chopped tomatoes and pine nuts on top of it.
Step 8 Serve the finished dish on the table in a salad bowl, and before spreading the salad on plates, sprinkle it with balsamic vinegar and pour over olive oil.
Bon Appetit!
