Description
A refreshing and vibrant Mediterranean Tuna Salad featuring a delightful blend of olive oil, red wine vinegar, fresh vegetables, cannellini beans, and feta cheese. Perfect for a light, nutritious lunch or dinner, this salad balances tangy, savory, and herbal flavors with a satisfying texture.
Ingredients
Scale
Dressing
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Salad
- 1 cucumber, diced
- 1 pint grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 bunch parsley, chopped
- 15 oz cannellini beans, drained and rinsed
- 12 oz tuna, drained
- 2 oz feta cheese, crumbled
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, black pepper, and red pepper flakes until well combined and emulsified.
- Prep the vegetables: Dice the cucumber, halve the grape tomatoes, thinly slice the red onion, and chop the parsley. Place all the vegetables in a large mixing bowl.
- Add the beans and tuna: Drain and rinse the cannellini beans thoroughly. Drain the tuna to remove excess liquid. Add both the beans and tuna to the bowl with the vegetables.
- Toss the salad: Pour the dressing over the salad ingredients, then gently toss everything together until all components are evenly coated with the dressing.
- Add feta cheese: Sprinkle crumbled feta cheese over the salad and gently incorporate it without breaking it up too much.
- Chill and serve: Refrigerate the salad for about 10-15 minutes to allow flavors to meld. Serve chilled or at room temperature for a delicious Mediterranean-inspired meal.
Notes
- For best results, use high-quality extra virgin olive oil and fresh herbs.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- You can substitute cannellini beans with chickpeas or white kidney beans if preferred.
- Adjust red pepper flakes according to your spice tolerance.
- For added crunch, consider topping with toasted pine nuts or sliced almonds.
