Anti Inflammatory Mediterranean Tuna Salad with Feta and Olives
Total time15 min
Prep time15 min
Cook time0 min
4.6(22)
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) oil-packed tuna, drained
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ½ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- ¼ red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp dijon mustard
- salt and pepper, to taste
For serving
- crusty bread or pita, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, and Dijon mustard until combined. Season with salt and pepper.
- 2
In a large mixing bowl, combine the drained tuna, cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.
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