Ingredients
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1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
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1 can Cento Organic Quartered Artichoke Hearts (14 oz), drained
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3/4 cup Cento Imported Extra Virgin Olive Oil, plus 1 tbsp
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Cento Fine Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
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1/2 tsp Bellino Minced Garlic
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3 tbsp Cento Red Wine Vinegar
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Freshly chopped herbs, such as Fresh Italian Parsley, Chives, or Mint, to taste
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6 large Romaine Lettuce Leaves
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2 cans Cento Albacore Tuna Fish in Extra Virgin Olive Oil (5 oz), drained
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1 jar Cento Marinated Mushrooms (12 fl oz), drained well
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1/2 jar Cento Capote Capers (3 fl oz)
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1 handful Green Beans, trimmed, cooked, drained and rinsed
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4 small Russet Potatoes, cooked, drained, cooled and quartered
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3 Hardboiled Eggs, cooled and halved
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Handful fresh Cherry Tomatoes, halved
Directions
Preheat oven to 400˚F. In a mixing bowl, toss cherry tomatoes and artichoke hearts with 1 tbsp oil, salt and pepper, to taste. Transfer to a foil-lined sheet pan and roast until golden brown, about 25 minutes. Remove from oven and let cool. In a large separate bowl, combine garlic and ½ tsp salt until well combined, then add vinegar and stir to combine. Slowly stream in oil, whisking continuously. Add herbs and black pepper, to taste. Place lettuce leaves on a large platter, arranging other ingredients separately around platter. Drizzle with vinaigrette and serve.
Roasted Vegetable and Italian Tuna Nicoise Salad
Prep: 10 min Cook: 25 min Servings: 4
This protein-packed salad is loaded with roasted vegetables, hardboiled eggs, tuna and potatoes. Topped with an oil and vinegar vinaigrette, customize the dressing with the addition of your favorite freshly chopped herbs.
Ingredients
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
- 1 can Cento Organic Quartered Artichoke Hearts (14 oz), drained
- 3/4 cup Cento Imported Extra Virgin Olive Oil, plus 1 tbsp
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 tsp Bellino Minced Garlic
- 3 tbsp Cento Red Wine Vinegar
- Freshly chopped herbs, such as Fresh Italian Parsley, Chives, or Mint, to taste
- 6 large Romaine Lettuce Leaves
- 2 cans Cento Albacore Tuna Fish in Extra Virgin Olive Oil (5 oz), drained
- 1 jar Cento Marinated Mushrooms (12 fl oz), drained well
- 1/2 jar Cento Capote Capers (3 fl oz)
- 1 handful Green Beans, trimmed, cooked, drained and rinsed
- 4 small Russet Potatoes, cooked, drained, cooled and quartered
- 3 Hardboiled Eggs, cooled and halved
- Handful fresh Cherry Tomatoes, halved
Directions
- Preheat oven to 400˚F. In a mixing bowl, toss cherry tomatoes and artichoke hearts with 1 tbsp oil, salt and pepper, to taste. Transfer to a foil-lined sheet pan and roast until golden brown, about 25 minutes. Remove from oven and let cool. In a large separate bowl, combine garlic and ½ tsp salt until well combined, then add vinegar and stir to combine. Slowly stream in oil, whisking continuously. Add herbs and black pepper, to taste. Place lettuce leaves on a large platter, arranging other ingredients separately around platter. Drizzle with vinaigrette and serve.
