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Gallery Chopped Salad with Tuna Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons white-wine vinegar Salt and pepper 1/4 cup olive oil 1 head romaine lettuce (about 1 pound), chopped into 1-inch pieces 1 can (15 1/2 ounces) chickpeas, drained and rinsed 1 can (6 ounces) tuna in oil, drained and flaked 1/2 cup black olives (about 20), such as Kalamata, Gaeta, or Nicoise, pitted and slivered 1/2 red onion, cut into 1/4-inch pieces 2 cups fresh curly parsley, coarsely chopped

Variations Instead of using tuna in this salad, you can use leftover cooked chicken. Just cut the chicken into bite-size chunks, then add it to the salad at the step when you would add the tuna.

Gallery Chopped Salad with Tuna

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Chopped Salad with Tuna

Chopped Salad with Tuna

Chopped Salad with Tuna

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons white-wine vinegar Salt and pepper 1/4 cup olive oil 1 head romaine lettuce (about 1 pound), chopped into 1-inch pieces 1 can (15 1/2 ounces) chickpeas, drained and rinsed 1 can (6 ounces) tuna in oil, drained and flaked 1/2 cup black olives (about 20), such as Kalamata, Gaeta, or Nicoise, pitted and slivered 1/2 red onion, cut into 1/4-inch pieces 2 cups fresh curly parsley, coarsely chopped

Directions

Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.

Add the remaining ingredients to the bowl, and toss well to combine.

Variations Instead of using tuna in this salad, you can use leftover cooked chicken. Just cut the chicken into bite-size chunks, then add it to the salad at the step when you would add the tuna.

Variations

Instead of using tuna in this salad, you can use leftover cooked chicken. Just cut the chicken into bite-size chunks, then add it to the salad at the step when you would add the tuna.

Reviews (4)

 Add Rating & Review     27 Ratings   5 star values:        6    4 star values:        3    3 star values:        9    2 star values:        7    1 star values:        2

Reviews (4)

Add Rating & Review     27 Ratings   5 star values:        6    4 star values:        3    3 star values:        9    2 star values:        7    1 star values:        2

Add Rating & Review

27 Ratings 5 star values: 6 4 star values: 3 3 star values: 9 2 star values: 7 1 star values: 2

27 Ratings 5 star values: 6 4 star values: 3 3 star values: 9 2 star values: 7 1 star values: 2

27 Ratings 5 star values: 6 4 star values: 3 3 star values: 9 2 star values: 7 1 star values: 2

  • 5 star values: 6 4 star values: 3 3 star values: 9 2 star values: 7 1 star values: 2

    Martha Stewart Member     Rating: Unrated       12/08/2010   I have made this exact salad for years. Could live off of salads and this is just perfect. I also change my dressing around when I cook a Sockeye Salmon steak for it. I use a tablespoon of ReaLime (unless I have fresh) and a tablespoon of OJ instead of vinegar when I do the salmon. Another dressing I like whth salmon is a spoonful or so of raspberry jam and white vinegar with the olive oil of course.  

Martha Stewart Member     Rating: Unrated       07/17/2010   I have recently begun to add fresh basil to my salads. It adds an excellent flavor that I love!  

Martha Stewart Member     Rating: Unrated       07/16/2010   2 cups of coarsely chopped parsley is really not that much! Get a single bunch of curly parsley and chop it just a bit. That's it! It doesn't say finely chopped and packed, which would be the case if you were making tabouli.  

Martha Stewart Member     Rating: Unrated       07/16/2010   Two cups chopped parsley? Really? Is this a typo?

    Martha Stewart Member

    Rating: Unrated 12/08/2010

I have made this exact salad for years. Could live off of salads and this is just perfect. I also change my dressing around when I cook a Sockeye Salmon steak for it. I use a tablespoon of ReaLime (unless I have fresh) and a tablespoon of OJ instead of vinegar when I do the salmon. Another dressing I like whth salmon is a spoonful or so of raspberry jam and white vinegar with the olive oil of course.

Rating: Unrated

Rating: Unrated 07/17/2010

I have recently begun to add fresh basil to my salads. It adds an excellent flavor that I love!

Rating: Unrated 07/16/2010

2 cups of coarsely chopped parsley is really not that much! Get a single bunch of curly parsley and chop it just a bit. That’s it! It doesn’t say finely chopped and packed, which would be the case if you were making tabouli.

Two cups chopped parsley? Really? Is this a typo?

All Reviews for Chopped Salad with Tuna

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chopped Salad with Tuna

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest