Tomato Salad with Canned Tuna, Capers, and Black Olives

Name: Tomato Salad with Canned Tuna, Capers, and Black Olives
Yield: Serves 6
Ingredients: 4 - 5 , large vine-ripened tomatoes (about 1 1/2 pounds); 1/2 teaspoon, table salt; 3 tablespoons, extra-virgin olive oil; 1 tablespoon, lemon juice from 1 lemon; 3 tablespoons, capers, chopped; 12 , large black olives, such as kalamata or other brine-cured variety, pitted and chopped; 1/4 , small red onion, chopped fine (about 1/4 cup); 2 tablespoons, chopped fresh parsley leaves; , Ground black pepper; , 1 (6-ounce) can solid white tuna in water, or oil-packed if prefer

Side Dishes
Fish & Seafood
Vegetables
Quick
Salads

Appears in Cook's Illustrated July/August 1998

To create a nicely balanced acidic base for the dressings in these salads, salt the cut tomatoes and let them sit for 15 to 20 minutes to extract some juice.

SERVES 6

TIME 35 minutes

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