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Epicurious

Greek Salad with Tuna

3.3

(12)

Recipe information

  • Yield

    Serves 4 as a first course

Ingredients

1/2 English cucumber
1/2 pound cherry tomatoes
1/3 cup Kalamata olives
3 ounces feta
a 6-ounce can tuna in olive oil (not drained)

Preparation

  1. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick pieces. Quarter tomatoes. Pit and quarter olives. Cut feta into 1/4-inch dice. In a bowl toss together cucumber, tomatoes, olives, feta, tuna with oil from can, and salt and pepper to taste, keeping tuna in large chunks.

TagsGreekEuropeanSaladOliveTomatoVegetableStarterNo-CookQuick & EasyFetaCheeseDairyTunaFishSeafoodSummerGourmetSugar ConsciousPescatarianGluten FreeNut FreeSoy FreeNo Sugar AddedKosher
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