Description
This Mediterranean Tuna Salad is a fresh, vibrant dish combining crisp baby greens, crunchy cucumbers, colorful bell peppers, juicy tomatoes, tangy artichoke hearts, and briny kalamata olives. Flaked tuna adds a boost of protein, while a simple dressing of olive oil and lemon juice ties all the flavors together. It’s a quick, no-cook, nutritious salad perfect for light lunches or dinners.
Ingredients
Scale
Salad
- 2 cups baby greens or spring mix
- 1 large cucumber, peeled and diced
- 1 orange bell pepper, diced
- 1 red bell pepper, diced
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup artichoke hearts, roughly chopped
- 1/3 cup kalamata olives, sliced
- 1 (5-ounce) can of tuna, drained
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine the vegetables and tuna: Add the baby greens, diced cucumber, orange and red diced bell peppers, halved grape or cherry tomatoes, roughly chopped artichoke hearts, and sliced kalamata olives into a large bowl. Flake the drained tuna into the mixture making sure it’s evenly distributed.
- Dress the salad: Pour olive oil, freshly squeezed lemon juice, sea salt, and ground black pepper over the salad ingredients. Toss gently yet thoroughly to ensure the salad is evenly coated with the dressing.
- Serve immediately: Once tossed, plate the salad and serve right away to enjoy the fresh textures and vibrant flavors at their best.
Notes
- For added crunch, consider topping the salad with toasted pine nuts or walnuts.
- You can substitute canned tuna with fresh cooked or grilled tuna if preferred.
- Adjust lemon juice and salt levels to taste based on your preference for acidity and seasoning.
- This salad is best served fresh; however, leftovers can be refrigerated for up to 1 day.
- Use good quality extra virgin olive oil and fresh lemon juice for the best flavor.
