Vinaigrette:

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

Salad:

1 English cucumber, sliced into quarter rounds

1 pint grape tomatoes, halved

1/2 red onion, finely diced

1/4 cup fresh parsley, chopped

1 (15 oz) can cannellini beans, rinsed and drained

1 (12 oz) can chunk light tuna, drained

2 oz feta cheese, crumbled

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In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to make the vinaigrette.
Soak red onion in ice water for 5 minutes if desired, then dice. Prepare cucumber, tomatoes, and parsley.
In a large bowl, combine cucumber, tomatoes, red onion, and parsley. Pour vinaigrette over and toss well.
Add cannellini beans, tuna, and crumbled feta. Gently fold together to combine without breaking the tuna too much.
Serve immediately or chill in the fridge for up to 4 days. Stir before serving.

Try add-ins like olives, sun-dried tomatoes, or roasted red peppers for extra flavor.
Serve over greens or with cooked pasta for a heartier meal.
Swap cannellini beans for chickpeas or garbanzo beans.
Add avocado for extra creaminess and healthy fats.
Best served cold or at room temperature—do not reheat.