Rustic tuna and tomato salad

Peeling and deseeding tomatoes is worth the effort. It not only looks great but creates a smooth silky texture. Instead of throwing out unused bread, use it to make delicious crunchy croutons.

Ingredients

4 slices	Rustic bread, torn into pieces (Main)
2 Tbsp	Olive oil
4 large	Tomatoes (Main)
¼	Red onions, sliced finely
400 g	Cannellini beans, drained and rinsed
¼ cup	Kalamata olives
185 g	Canned tuna (Main)
2 cups	Rocket, shredded (Main)

Dressing

2 Tbsp	Olive oil
1 Tbsp	Lemon juice
½ tsp	Dijon mustard

Directions

1. Preheat an oven to 180C.
2. Place the bread pieces on a baking tray, toss in the olive oil and bake for 15 minutes until golden and crispy.
3. To make the dressing, combine the oil, lemon juice and mustard in a jar.
4. In a large bowl, toss together the baked bread, tomatoes, onion, beans, olives, tuna and rocket.
5. Stir through the dressing and serve.

See more of Angela's spring salads

• Cos, new potato, peppers and bacon
• Citrus dressing with asparagus, salmon and grapefruit