Greek Tuna Salad
A bright, no-mayo Greek tuna salad with feta, Kalamata olives, cucumber, tomato, and a lemon-oregano dressing. No cooking, ready in 15 minutes.
Servings 4 servings
Ingredients
Lemon-Oregano Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 small clove garlic minced
- ½ teaspoon Dijon mustard
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Salad
- 2 5 oz cans tuna packed in olive oil drained and flaked
- 1 English cucumber chopped
- 1 pint grape or cherry tomatoes halved
- ½ red onion thinly sliced
- ½ cup Kalamata olives pitted and halved
- ⅓ cup feta crumbled
- ¼ cup fresh parsley chopped
- 1 15 oz can cannellini beans drained, optional, to make it a meal
Instructions
Make the dressing
- Add the olive oil, red wine vinegar, lemon juice, oregano, garlic, Dijon, salt, and pepper to a jar. Shake or whisk until combined and creamy, then set aside.
Prep and dress the vegetables
- Chop the cucumber, halve the tomatoes, thinly slice the red onion, and halve the olives. Add them to a large bowl with the chopped parsley.
- Pour the dressing over the vegetables and stir until everything is coated.
Finish the salad
- Drain the tuna well and add it to the bowl with the crumbled feta and beans, if using. Fold gently so the tuna stays in flakes and the feta keeps its shape.
- Taste, adjust the salt, and let the salad rest 10 minutes before serving so the dressing soaks in.
Notes
- Drain the tuna well: Press out the liquid so the salad doesn't turn watery.
- Use block feta: Crumble it yourself from a block in brine for the creamiest, tangiest result.
- Tame the onion: Soak the slices in cold water for 5 minutes to soften the raw bite.
- Make it a meal: Fold in a drained can of cannellini beans or chickpeas.
- Storage: Keeps in an airtight container up to 3 days. Stir before serving.