Tomato Salad with Canned Tuna Capers and Black Olives

This easy recipe makes the most of (and uses up) some of the tomato bounty
from the garden in a cool, main course salad.

Serves 4

4-5 large vine-ripened tomatoes (about 1 1/2 pounds)
1/2 teaspoon table salt
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
3 tablespoons capers, chopped
12 large black olives, such as kalamata or other brine-cured variety,
pitted and chopped
1/4 small red onion, chopped fine (about 1/4 cup)
2 tablespoons chopped fresh parsley
Ground black pepper
One 16-ounce can solid white tuna in water

Core and halve tomatoes, then cut each half into four or five wedges.
Toss wedges with salt in large bowl; let rest until small pool of liquid
accumulates, 15 to 20 minutes.
Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley, and
pepper to taste in small bowl. Pour mixture over tomatoes and accumulated
liquid; toss to coat. Set aside to blend flavors, about five minutes.
Crumble tuna over tomatoes; toss to combine. Adjust seasonings and serve
immediately

>From Cooks Illustrated web site

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