Description
This Mediterranean Tuna Salad is a refreshing, light, and healthy dish packed with vibrant flavors from fresh vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. Perfect for a quick lunch or dinner, it combines nutritious ingredients like tuna, cucumbers, cherry tomatoes, olives, and herbs for a wholesome Mediterranean-inspired meal.
Ingredients
Scale
Salad Ingredients
- 2 cans (5 oz each) tuna packed in water, drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Dressing
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, combine the drained tuna, cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley to form the base of your salad.
- Prepare the Dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper until the dressing is well emulsified and flavorful.
- Toss Salad with Dressing: Pour the prepared dressing over the tuna mixture, then gently toss all ingredients together to ensure an even coating and harmonious blend of flavors throughout the salad.
- Final Seasoning and Serving: Taste the salad and adjust salt and pepper if needed. Serve immediately for a fresh experience, or chill for 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Use tuna packed in water for a lighter, healthier option or in olive oil for a richer flavor.
- Chilling the salad for 30 minutes before serving enhances the flavor absorption of the dressing.
- Feel free to add a handful of chopped fresh mint or basil for an extra herbaceous twist.
- This salad is best served fresh but can be refrigerated for up to 2 days.
- For a low sodium version, rinse canned tuna and olives before use and adjust salt accordingly.
