Shaved fennel salad with tomato, tuna & pita croutons
Perfect for spring shaved fennel salad with tomato, tuna and crispy pita croutons dressed with crumbled feta, fresh mint and a simple honey vinaigrette.
Author Cristina
Ingredients
½fennel bulbsliced into very fine ribbons
2very nice and ripe medium sized tomatoes
1cupof dried pita or other dried bread cut into crouton sized pieces
½can of tunain oil or water as you prefer
1tablespoonof cooking oil - sunflower or other vegetable oil
2tablespoonsof good finishing oilextra virgin olive oil
½tablespoonof white wine vinegar
½tablespoonof balsamic vinegar
½tablespoonof honey
2tablespoonsof crumbled feta
1tablespoonof finely chopped mint
1teaspoonof dried oregano
Instructions
Preheat oven to 200 C / 400 F.
Cut your pita or bread into crouton sized pieces - about 1 cm by 1 cm.
In a large bowl toss together the pita with 1 tablespoon of sunflower or other vegetable oil. Sprinkle with salt, dried oregano and 1 tablespoon of feta and toss again until evenly coated. Lay out in one layer on a baking sheet and bake for 5 - 8 minutes or until crispy and lightly browned.
Meanwhile, slice the fennel very thinly and massage it with about ½ a tablespoon of the good olive oil. Once you feel the vegetable fibres soften in your hands, it's ready.
Cut the tomatoes into quarters, and then slice the quarters into strips. You can also cut them a different way. Combine them with the fennel.
In a small bowl mix together the rest of the good olive oil as well as the honey and vinegars. Mix and pour over the fennel and tomato.
When the pita is ready, toss it while hot with the fennel and tomato, plate and top with ¼ of a can of tuna per portion as well as ½ a tablespoon of feta and a sprinkle of fresh chopped mint.