Recipe courtesy of Rachael Ray
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Total:
12 min
Prep:
12 min
Yield:
6 servings
Level:
Easy
Total:
12 min
Prep:
12 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.

Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives.

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