Ingredients
1/2 English (seedless) cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar (eyeball it)
1 teaspoon dried oregano
1/3 cup extra virgin olive oil (EVOO)
2 cans tuna in oil, drained
12 pepperoncini peppers
1 cup pitted kalamata olives
Directions
Arrange the cucumbers, tomatoes, onions, peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side facing up to keep the seeds from falling into salad. Season with salt and pepper.
Place the shallots, vinegar and oregano in a bowl and let stand five minutes. Whisk in EVOO in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, pepperoncinis and olives.