Salads for lunch? Who said you can’t do that?
I would only take salads as lunch if they have something more than just veggies. I love vegetables but come on. They’re fillers.
When you’re on a diet, you’re asked to eat a lot of vegetables and start your meals with salads not only to increase your fibers intake but to fill you up that you wouldn’t eat a lot more afterwards.

Dietitians. You ain’t taking my main course away. I’m gonna have my salad and I’m gonna eat the main dish too.

I kinda have my own balance sometimes. I do eat veggies and greens and stay away from fried and fast food. But my poison is bread.

Imagine a freshly toasted slice of bread; hot, crispy and lightly browned on both sides. It’s only asking to be put out with a spread of butter. Wouldn’t you help that poor slice of toast out of its misery?
Let’s not mention those loaves of bread being burned alive at high temperatures. I’m a nice person. Some butter can make all agony go away.
I always drift away while talking about bread. Can’t help it.
I’m not gonna control it. I’m going on.

A freshly baked loaf of bread. Crumbly white cheese. Olive oil and oregano. Top it with tomatoes and roast.

Now I can eat my salad.

Tuna Egg Salad with Cheese & Tomato Bruschetta

Ingredients

• Lettuce
• Tomatoes
• Cucumber
• Corn (I used fresh corn)
• 1 can tuna
• 2 hard-boiled eggs
• Mustard (I use Dijon Mustard)
• Olive oil
• Lemon juice
• Salt and Pepper

• Bread
• White crumbly cheese (Feta or double cream would work)
• Dried oregano or mint
• Olive oil
• Tomatoes

Procedure

• It is a basic salad with extra toppings.
• Tear the lettuce. Cut the tomatoes not wedges. Slice the cucumbers.
• Layer them in a bowl and top with corn.
• Drain the tuna and arrange on top.
• Quarter the eggs and distribute on top of the ingredients.
• In a small jar scoop the mustard and add olive oil, lemon salt and pepper. Shake well until everything’s combined and has thickened.
• Drizzle over the bowl.

• Cut a loaf of bread to 2 cm slices. You can slice it or cut a baguette lengthwise.
• Drizzle with olive oil (and balsamic vinegar if you like) and toast it for 3 min in a hot oven
• Top with thick slices of tomato
• Mix the cheese with oregano and more olive oil.
• Divide over the bread giving each piece a generous amount.
• Lay on a baking sheet and roast for 15 minutes or until the tomatoes get a little softer.
• Serve warm.

Enjoy with a cold beer. That’s what I did.