2 cans of tuna in water or olive oil, drained 1/4 cup of balsamic vinegar 1/4 cup of extra virgin olive oil Juice of 1 lemon 1/4 cup of fresh parsley, chopped 1 small red onion, sliced thin 1/2 cup of cherry tomatoes, halved 1/2 English cucumber, thinly sliced 1/2 cup of sliced Kalamata olives A handful of capers A handful of arugula A handful of microgreens A handful of fresh basil leaves Salt & black pepper to taste