“My husband and I and our six children—and now their spouses—are seafood lovers, and this combination of ingredients never fails to get “wows.” It’s great for summer picnics accompanied by a fresh baguette,” says Maryalice Wood of Langley, British Columbia.
- 2 medium cucumbers, peeled, seeded and coarsely chopped
- 1 large tomato, coarsely chopped
- 1 large onion, coarsely chopped
- 1 large green pepper, coarsely chopped
- 1 large sweet yellow pepper, coarsely chopped
- 1/2 pound cooked small shrimp, peeled and deveined
- 1 can (6 ounces) pitted ripe olives, drained and sliced
- 1/2 cup cubed part-skim mozzarella cheese
- 2 cans (6 ounces each) chunk tuna, drained
- 1/4 cup white vinegar
- 1/4 cup crumbled feta cheese
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh oregano
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- In a large bowl, combine the first eight ingredients. Gently stir in the tuna. In a small bowl, combine the vinegar, feta cheese, parsley, oregano, garlic, salt and pepper. Whisk in the oil. Pour over salad; do not toss. Cover and refrigerate for at least 1 hour. Toss just before serving. Yield: 10 servings.
Originally published as Greek Seafood Salad in Taste of Home June/July 2006, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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