One of my favorite salads found on most lunch menus at a Pizzeria or Osteria is a simple salad made up red and green leaf lettuce, tomatoes, olives, red onions, and tuna preserved in olive oil. It is a light and satisfying entree salad, deliciously paired with a chilled glass of Centanni Falerio. The best part about this salad is you won’t feel guilty when you stroll into the Gelateria for dessert.
To make this vegan friendly, omit the tuna and anchovy.
See ingredients, directions and pairings.
1 Head Red Leaf Lettuce, washed, dried and, torn into pieces
1 Head of Green Leaf Lettuce, washed, dried, and torn into pieces
1 Jar of Good-Quality Tuna Preserved in Olive Oil, drained
A Handful of Cherry Tomatoes or a Tomato, cut into wedges
1/4 of a Red Onion, sliced thinly
Handful of Olives, pitted
1/2 a Lemon, squeezed
2 tablespoons EVOO
1 Anchovy Fillet, or more as desired
Sea Salt and Pepper to taste