3 teaspoons extra-virgin olive oil
Juice of 2 lemons
1 tablespoon red wine vinegar
2 tablespoons hopped freshn flat-leaf parsley leaves
1 teapoon chopped fresh rosemary
1/4 cup sun-dried tomatoes
1 15 1/2-ounce canenllini beans, rinsed and drained
2 6-ounce cans solid white tuna paced in water, drained
10 roasted garlic cloves ( See recipe below)
Sea salt and freshly ground black pepper to taste
4 Balsamic-Roasted Tomatoes (See recipe below)
Whisk the olive oil, lemon juice, vinegar, parsley, and rosemary together in a small bowl. Add the sun-dried tomatoes and let them marinate in the vinaigrette for 10 to 15 minutes to soften. Place the beans, tuna, and garlic in a medium bowl. Add the vinaigrette and sun-dried tomatoes, season with salt and pepper, and toss gently to mix. Cover and refrigerate to marinate for at least 1 hour or overnight. Serve at room temperature, with the Balsamic-Roasted Tomatoes on top.
ROASTING GARLIC
1 head of garlic
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
Preheat the oven to 350 degrees F.
Cut the top off the head of garlic with a serrated knife so that you can see the tips of the individual cloves. Place the garlic on a sheet of aluminum foil, drizzle with the oil, and rub into all sides of the garlic to coat. Wrap the head of garlic tightly in foil and place in the oven to roast for 50 to 60 minutes, until it is soft to the squeeze.
Unwrap the garlic and allow it to cool. When the garlic is cool enough to touch, squeeze the soft garlic cloves out of their skins. Use the oil that you roasted the garlic in to season whatever your're using with the garlic. The cloves will keep, refrigerated in an airtight container, for up to 1 week.
BALSAMIC-ROASTED TOMATOES
6 plum tomatoes, halved
1 small red onion, tghinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary
Sea salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees F.
Place the tomatoes and onion slices on a baking sheet with sides. Drizzle with the olive oil and vinegar, sprinkle with the rosemary, salt and pepper, and toss to coat. Spread the tomatoes and onion in a single layer with the tomatoes cut side down and roast for 30 to 35 minuts, stirring occasionally, until the tomatoes are soft and shriveled and the vinegar has caramelized on the bottom of the pan.
I added a small amount of lettuce to this salad and served the dish with baked pita wedges.