Description
A refreshing Mediterranean Tuna Salad featuring tender tuna, fresh vegetables, Kalamata olives, and feta cheese tossed in a zesty lemon and oregano dressing. Perfect for a quick, healthy meal or light lunch.
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, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Mix gently to distribute all ingredients evenly without breaking up the tuna too much.
- Prepare Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, dried oregano, salt, and freshly ground black pepper until the dressing is well combined and slightly emulsified.
- Toss Salad: Pour the dressing over the tuna and vegetable mixture. Gently toss all ingredients until well coated with the dressing, ensuring even flavor distribution.
- Serve or Chill: Taste and adjust seasoning with additional salt and pepper if necessary. Serve the salad immediately for a fresh taste, or chill for about 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- Drain the tuna well to prevent the salad from becoming watery.
- Use fresh lemon juice for the best flavor in the dressing.
- Chilling the salad enhances the flavor but is optional if short on time.
- This salad can be served as a light meal on its own or with crusty bread for added texture.
- For a lower sodium option, rinse the canned tuna and olives before use.
