Description
A fresh and vibrant Mediterranean Tuna Salad combining tender tuna, juicy cherry tomatoes, crisp cucumber, tangy feta, and briny olives, all tossed in a zesty lemon-oregano dressing. This no-cook, quick-to-prepare salad is perfect for a light lunch or a healthy dinner packed with Mediterranean flavors.
Ingredients
Scale
Salad
- 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 create the fresh salad base.
- Prepare the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper until the mixture is well combined and emulsified to serve as the flavorful dressing.
- Toss the Salad: Pour the prepared dressing evenly over the tuna mixture, then gently toss all ingredients together to ensure everything is coated thoroughly without breaking the tuna apart.
- Serve or Chill: Taste and adjust seasoning if necessary. Serve the salad immediately for the freshest flavor or chill it for 30 minutes to allow the flavors to meld and develop deeper taste.
Notes
- This salad is best served fresh but can be chilled for up to 24 hours in the refrigerator.
- Use high-quality extra virgin olive oil and fresh lemon juice for the best flavor.
- To keep the salad low sodium, reduce or omit added salt and rely on the briny olives and feta for seasoning.
- For a gluten-free version, ensure tuna and olives have no additives containing gluten.
- Optional: add chopped fresh mint or basil for additional herbaceous notes.
