This Greek tuna salad is fresh, satisfying, and packed with protein for a quick lunch or light dinner.
Crisp vegetables, briny olives, creamy feta, and tuna come together with a simple homemade dressing for bold Mediterranean flavor.
Why You’ll Love This Recipe
This salad is quick to prepare and comes together in under 15 minutes.
The combination of tuna, feta, and olives creates a satisfying high-protein meal with plenty of flavor.
Fresh vegetables add crunch and brightness to every bite.
It works well for meal prep, lunch, or a light dinner.
What You’ll Need (Ingredient Highlights)
Canned tuna packed in oil provides rich flavor and plenty of protein.
Kalamata and Castelvetrano olives add a salty, briny balance to the fresh vegetables.
Feta cheese gives the salad a creamy and tangy finish.
Romaine lettuce keeps the salad crisp and refreshing.
The olive oil and red wine vinegar dressing ties everything together with classic Mediterranean flavor.
Pro Tips Before You Start
Drain the tuna slightly if you prefer a lighter texture.
Use chilled lettuce and vegetables for the freshest flavor and crunch.
Thinly slice the onions to avoid overpowering the salad.
Toss the dressing with the vegetables before adding feta and tuna for even coating.
How to Make Greek Tuna Salad
Step 1 – Prepare the vegetables
Chop the lettuce, cucumbers, bell peppers, radish, and red onion. Place everything into a large salad bowl along with the olives.
Step 2 – Make the dressing
In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, oregano, and black pepper until combined.
Step 3 – Toss the salad
Pour the dressing over the vegetables and toss until evenly coated.
Step 4 – Add the toppings
Top the salad with crumbled feta cheese and chunks of tuna before serving.
What to Serve Them With
Serve with warm pita bread or toasted flatbread for a complete meal.
Pair with soup for a light and balanced lunch.
Add hummus or roasted chickpeas for extra texture and flavor.
Variations / Substitutions
Swap tuna for grilled chicken or salmon if preferred.
Use spinach or mixed greens instead of romaine lettuce.
Add cherry tomatoes for extra freshness and color.
Replace feta with goat cheese for a creamier texture.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For best texture, keep the dressing separate until ready to serve.
The salad is best enjoyed fresh but still tastes great chilled the next day.
FAQs
Can I make this salad ahead of time?
Yes, you can prep the vegetables and dressing ahead for easy assembly later.
What type of tuna works best?
Oil-packed tuna gives the richest flavor, but water-packed tuna also works.
Can I use different olives?
Absolutely, any Mediterranean-style olives will work well in this salad.
Is this salad low carb?
Yes, this recipe is naturally low in carbs and high in protein.
Can I add more vegetables?
Yes, tomatoes, artichokes, or avocado make great additions.
How long does it take to make?
The salad comes together in about 15 minutes.
Can I use bottled dressing?
Yes, but homemade dressing gives the freshest flavor.
What can I serve with this salad?
It pairs well with bread, soup, or roasted vegetables.
Can I make this dairy-free?
Yes, simply leave out the feta cheese.
How do I keep the lettuce crisp?
Store the lettuce dry and add dressing just before serving.
Final Thoughts
This Greek tuna salad is a quick and flavorful meal packed with fresh ingredients and Mediterranean-inspired flavor.
It’s perfect for busy lunches, easy meal prep, or a refreshing light dinner you can make anytime.
Full Recipe Card
Ingredients
- 3 ounces canned tuna packed in oil
- 5 kalamata olives
- 5 green Castelvetrano olives
- 1 ounce crumbled feta cheese
- 2 cups romaine lettuce
- ¼ cup sweet bell peppers, chopped
- ½ cup cucumbers, chopped
- 1 radish, sliced
- 2 tablespoons red onion, thinly sliced
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, crushed
- ¼ teaspoon salt
- ¼ teaspoon oregano
- ⅛ teaspoon black pepper
Instructions
- Chop lettuce, cucumbers, peppers, radish, and onion. Place in a large bowl with olives.
- Whisk olive oil, vinegar, garlic, salt, oregano, and black pepper in a small bowl.
- Toss the salad with the dressing until evenly coated.
- Top with feta cheese and tuna before serving.
- Store leftovers in an airtight container in the refrigerator.
