Author Notes
How I love the spring and summer in Italy, starts early and finishes late, so there is always alot of time to be eating cold pasta and salads, and this is a great salad, amazing on it's own or mixed with salad greens. I can never make this enough. Gone in minutes. —An Italian in my kitchen
Ingredients
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1 cup
drained tuna
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1 cup
fresh mozzarella chopped (bite size pieces)
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1 cup
cooked sweet corn
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20
cherry tomatoes (cut in half)
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1
celery stalk chopped
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1
green onion chopped
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1/2 teaspoon
salt
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3-4 tablespoons
olive oil
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2 tablespoons
balsamic vinegar
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3-4
fresh basil leaves chopped
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1 1/2 teaspoons
oregano
Directions
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In a medium size bowl , add tuna, mozzarella, sweet corn, cherry tomatoes,celery, green onion, basil, oregano and toss gently, then in a small bowl mix salt and vinegar and pour over tuna mixture, then add the olive oil, gently toss together, let sit in fridge for 1 hour and serve. (if you prefer room temperature and your house isn't too hot, leave out for 1 hour before serving). Buon Appetito!
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