Description
Mediterranean Tuna Salad Plates are light, protein-packed meals featuring tuna, crisp vegetables, creamy feta cheese, olives, and a simple lemon-olive oil dressing. Perfect for a healthy lunch or quick no-cook dinner that comes together in under 30 minutes.
Ingredients
Salad
- 2 (5 oz) cans tuna, drained
- 4 cups mixed greens
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- ½ cup sliced red onion
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
- 2 hard-boiled eggs, halved (optional)
Dressing
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Prepare the dressing: Whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, salt, and black pepper in a small bowl until well combined and emulsified.
- Assemble greens on plates: Arrange the mixed greens evenly on four serving plates, creating a vibrant base for the salad.
- Add tuna: Divide the drained tuna evenly among the plates, distributing it over the greens for hearty protein.
- Top with vegetables and feta: Layer cucumber slices, cherry tomato halves, sliced red onion, Kalamata olives, and crumbled feta cheese over the tuna and greens.
- Add eggs if using: Place hard-boiled egg halves on each plate to add richness and additional protein, if desired.
- Drizzle dressing and serve: Pour the prepared dressing evenly over each salad just before serving to maintain freshness. Serve immediately with optional lemon wedges for an extra citrus zing.
Notes
- Add chickpeas for extra fiber and protein to make the salad more filling.
- Serve with warm pita bread or whole-grain crackers to complement the Mediterranean flavors.
- Best enjoyed immediately after assembling to keep the greens crisp and fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for hard-boiled eggs, if using)
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Mediterranean
