Mediterranean Tuna and Olive Salad with Lemon Dressing
15min
5min
2
342
Chef's Note
For the best flavor, use tuna packed in olive oil rather than water. If you only have water-packed tuna, add an extra tablespoon of olive oil to the salad. You can prepare this salad up to 4 hours ahead, but add the dressing just before serving to keep the greens crisp.
Tags
Ingredients
8 oz canned tuna in olive oil
4 cups mixed salad greens
1 cup cherry tomatoes
1 medium cucumber
1/2 medium red bell pepper
1/4 medium red onion
1/3 cup kalamata olives
1/4 cup feta cheese
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley
Instructions
- 1
Drain the 8 oz of canned tuna, flake with a fork, and set aside.
- 2
Wash and dry 4 cups of mixed salad greens and place them in a large salad bowl.
- 3
Halve 1 cup of cherry tomatoes and add to the bowl.
- 4
Dice 1 medium cucumber into 1/2-inch pieces and add to the bowl.
- 5
Dice 1/2 medium red bell pepper and add to the bowl.
- 6
Thinly slice 1/4 medium red onion and add to the bowl.
- 7
Add 1/3 cup of pitted kalamata olives to the salad mixture.
- 8
In a small bowl, whisk together 3 tablespoons of fresh lemon juice, 2 tablespoons of extra virgin olive oil, 1 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
- 9
Add the flaked tuna to the salad bowl.
- 10
Pour the dressing over the salad and gently toss to combine all ingredients.
- 11
Crumble 1/4 cup of feta cheese over the top of the salad.
- 12
Chop 2 tablespoons of fresh parsley and sprinkle over the salad for garnish.
- 13
Let the salad sit for 5 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
342
28g
12g
22g
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