Ingredients
Vinaigrette
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Salad
- 1 cucumber
- 1 pint grape tomatoes
- 1/2 red onion
- 1/4 bunch fresh parsley (about 1/2 cup chopped)
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (12 oz) can chunk light tuna, drained
- 2 oz feta cheese
Instructions
- Make the Vinaigrette: In a bowl or jar, combine the olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper. Whisk together or shake until thoroughly blended. Set aside to allow flavors to meld.
- Prepare the Vegetables: If desired, slice the red onion and soak in ice water for 5 minutes to mellow the flavor, then dice finely. Cut the cucumber into quarter rounds, slice the grape tomatoes in half, and roughly chop the parsley.
- Combine Vegetables with Vinaigrette: In a large bowl, mix the cucumber, tomatoes, onion, and parsley. Pour the vinaigrette over the vegetables and stir until evenly coated.
- Add Beans, Tuna, and Feta: Rinse and drain the cannellini beans and drain the tuna. Add these along with the feta cheese to the salad. Gently fold them in to keep the tuna in larger flakes and avoid breaking it apart.
- Serve or Store: Serve the salad immediately or refrigerate up to four days. Before serving after refrigeration, give the salad a quick stir to redistribute the dressing.
Notes
- Soaking the red onion in ice water reduces its sharpness for a milder flavor.
- This salad can be made ahead and refrigerated, making it great for meal prep.
- For extra crunch, add some toasted pine nuts or chopped walnuts.
- Use good quality olive oil and fresh lemon juice for best flavor.
- Serves well on its own or as a side dish with grilled meats or fish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
