Description
This Mediterranean Tuna Salad is a vibrant and healthy dish combining protein-packed tuna with fresh vegetables, tangy olives, crumbly feta cheese, and a zesty lemon-oregano dressing. Perfect for a light lunch or a refreshing side, this no-cook salad is quick to prepare and bursting with Mediterranean flavors.
Ingredients
Main 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 Main Ingredients: In a large bowl, mix together the drained tuna, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley, creating the base of the salad.
- Prepare Dressing: In a small bowl, whisk 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 all ingredients to coat evenly without breaking up the tuna too much.
- Final Seasoning and Serve: Taste the salad and adjust salt and pepper if needed. Serve immediately for a fresh taste or chill for 30 minutes to allow flavors to meld together for a richer taste experience.
Notes
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Use high-quality extra virgin olive oil for the best flavor.
- Adding a handful of chopped fresh mint can enhance the freshness of the salad.
- Feel free to substitute tuna packed in olive oil for a richer taste, adjusting the added olive oil accordingly.
- For a low-sodium version, use no-salt-added tuna and reduce or omit added salt in the dressing.
