Ingredients
250 g punnet baby Roma truss tomatoes, halved
1 Lebanese cucumber, halved lengthways, thinly sliced
1 medium green capsicum, cut into 1cm pieces
1 cup loosely packed fresh basil leaves, plus extra to garnish
400 g canned cannellini beans, rinsed, drained
½ cup pitted Kalamata olives, drained
425 g canned tuna in oil, drained, flaked
Salt and pepper, to taste
100 g Greek feta, sliced
Method
- To make dressing, whisk all ingredients in a small jug until combined.
- Combine tomatoes, cucumber, capsicum, basil leaves, beans, olives and tuna in a large bowl. Season with salt and pepper. Pour dressing over salad. Toss to combine.
- Transfer salad to a serving platter. Top with feta. Garnish with extra basil leaves.
