Greek Tuna And Tomato Salad

Greek tuna-tomato salad

This is about as easy and flavorful as you can get. And since I have lots of heirloom tomatoes right now (yes, that’s pretty late…), this has been on the dinner menu and lunch menu.

Served with some good bread (do I have to say it? OK, how about easy artisan bread!) to sop up all the juices, I think this makes a fine meal.

My family, on the other hand, would like to see a lot more meat than the little bits of tuna here and there, so they are probably happy that this is a seasonal dish.

Here’s what you do: cut everything up and toss it into a bowl and add some oil and vinegar.

Yep, that’s it- gotta love recipes like this.


Greek Tuna And Tomato Salad

  • 6 large tomatoes, cored and cut into large chunks or wedges
  • 1 medium onion (preferably red or sweet, but any will do)
  • 8 oz. feta cheese, crumbled
  • 20-25 Kalamata olives, quartered
  • 2 6-oz. cans tuna, drained
  • 1-1/2 c. cooked garbanzo beans (from the freezer, or one 14-oz. can)
  • 2 Tb. chopped fresh parsley
  • 1/2 tsp. dried oregano
  • Salt and pepper to taste (I like Kosher salt and coarsely ground pepper)
  • 1/2 c. olive oil
  • 1/4 c. red wine vinegar
  • splash of balsamic vinegar
  • lettuce for serving (optional)
  1. Place the first nine ingredients in a large bowl.
  2. Whisk the oil and vinegars together in a small measuring cup and then pour over the ingredients in the bowl.
  3. Gently toss the salad together.
  4. Serve on top of lettuce, if desired.

Makes about 6 servings


This is linked to:
Tasty Tuesday
Real Food Wednesday

Recipe Swap @ LifeasMOM
Family Food Fridays


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>