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Ingredients
  • subheading: For The Dressing:
  • 4 tablespoons extra virgin olive oil
  • 1 ½ tablespoons white wine vinegar
  • 1 tablespoon finely chopped flat leaf parsley
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • Juice of ½ to 1 lemon
  • subheading: For The Salad:
  • 8 Roma tomatoes
  • 2 English cucumbers
  • 3 green bell peppers, finely diced
  • 1 Granny Smith apple, peeled and finely diced
  • A big handful of fresh mint leaves, finely chopped (or subsitute with 1 tablespoon dried mint)
  • ½ to 1 red onion, finely diced
  • 5 hard boiled eggs, quartered
  • ½ cup whole black olives (like Niçoise, Kalamata, or oil-cured black olives)
  • ½ cup whole green olives (like Castelvetrano)
  • 1 (5 ounce) can oil-packed tuna, drained and flaked
  • Crusty baguette (optional), for serving
Steps
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