Description
A refreshing and hearty Mediterranean Tuna Salad featuring tuna, fresh vegetables, Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon oregano dressing. This easy no-cook recipe is perfect for a quick lunch or light dinner and highlights vibrant Mediterranean flavors.
Ingredients
Scale
Tuna 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 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, ensuring all elements are well mixed.
- Prepare Dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, dried oregano, salt, and black pepper until the dressing is smooth and emulsified.
- Toss Salad: Pour the dressing over the tuna mixture and gently toss all ingredients to evenly coat them in the flavorful dressing without breaking up the tuna too much.
- Season and Serve: Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve immediately for a fresh taste or chill for 30 minutes to allow the flavors to meld beautifully.
Notes
- This salad can be served on its own, over greens, or with crusty bread.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Use fresh lemon juice for the best citrus flavor.
- Chilling the salad enhances the flavor blend but is optional.
- Make sure to drain the tuna well to avoid excess moisture in the salad.
