Rating: 4.5 stars
24 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from zesty vinaigrette.

Recipe by Cooking Light June 2010


Read the full recipe after the video.

Recipe Summary

30 mins
4 servings (serving size: 2 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese.

  • Wine note: Terredora Di Paola Falanghina 2008 ($16) is a crisp and citrusy white with acidity to cut the flavorful oil in this salad. Light body and mineral nuance pair well with tuna, while a slightly peppery finish matches the herbaceous arugula. -Jeffery Lindenmuth

Nutrition Facts

301 calories; fat 14.5g; saturated fat 4.1g; mono fat 6.7g; poly fat 2.8g; protein 27.5g; carbohydrates 15g; fiber 3.8g; cholesterol 21mg; iron 2.5mg; sodium 709mg; calcium 263mg.