Description
A vibrant and healthy Mediterranean Tuna Salad featuring succulent tuna, fresh vegetables, olives, and tangy feta cheese, all tossed in a zesty lemon-oregano dressing. Perfect as a light lunch or a refreshing side dish.
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 Ingredients
- 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, cucumber, red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley to create the base of the salad.
- Prepare Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper until the dressing is well emulsified and flavorful.
- Toss Salad: Pour the dressing over the tuna mixture and gently toss to evenly coat all ingredients, ensuring every bite is bursting with Mediterranean flavors.
- Serve: Adjust seasoning to taste if necessary. Serve the salad immediately for the freshest taste or chill it for 30 minutes to allow the flavors to meld nicely before serving.
Notes
- For extra crunch, add chopped celery or bell peppers.
- This salad can be served on a bed of mixed greens or alongside pita bread.
- Use fresh lemon juice for best flavor instead of bottled lemon juice.
- Can be stored in the refrigerator for up to 2 days; avoid adding feta until serving to retain its texture.
