Tuna, Tomato and Chevre Salad
Deliciously fresh and light, yet still packed with all kinds of good stuff. I came up with this salad to accompany our steaks for lunch today…I think this one is going to be making a regular appearance around here…It would be good on its own, even, as a light lunch or dinner.
Ingredients:
lettuce of choice
3 ripe tomatoes, stemmed and thinly sliced
1 spring onion, sliced
1 can white tuna packed in olive oil, shredded
4 ounces (100 grams) chevre, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or balsamic
freshly grated pepper and salt
Preparation:
First, lay a bed of lettuce on your plates.
Layer tomatoes, tuna, onions, cheese and pepper/salt on each plate.
Whisk together oil, vinegar and pepper.
Just before serving, dress salad.
This looks really good, refreshing and light and right in line with my plans to lighten things up a bit!
This looks like the perfect thing to eat, the day after having the steak from the previous post *grin*
Thanks very much, Christine and Flutter!
I think it would be great with some kalamatas tossed in, too. I actually had this before the steak (filling up on this before the indulgent course! haha That way, I had a small piece of steak with only a couple of fries, and actually saved on calories. 
Beautiful salad. I’d be happy with a big plate of that for dinner on a hot summer day!
How do you say “chevre”? Is it like Chevrolet with out the O’lay?
Is it like shev?
Clueless.
Still – you always make me hungry.
Made this last night and it was delicious so I think I will be eating it again tonight. I am also going to try the asparagus risotto this weekend!
Thanks, everyone!
OTJ…I always say, Shev…but I suppose you could get real fancy and pronounce it in French with the r at the end. lol
Sara, I’m so glad you liked it!