1 English cucumber, sliced into quarter‑rounds

1 pint grape tomatoes, halved

½ red onion, finely diced (soaked in ice water optional)

¼ bunch fresh parsley, chopped (about ½ cup)

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

1 (12 oz) can chunk light tuna, drained

2 oz feta cheese, crumbled

¼ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

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Make the vinaigrette by whisking together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Set aside to allow flavors to meld.
If desired, soak the sliced red onion in ice water for 5 minutes to mellow its sharpness, then dice. Slice cucumber into quarter‑rounds, halve grape tomatoes, and roughly chop parsley.
In a large bowl, combine cucumber, tomatoes, red onion, and parsley. Pour the vinaigrette over and toss gently to coat.
Rinse and drain the cannellini beans and drain the tuna. Add both to the bowl along with the crumbled feta cheese. Fold gently to combine, trying not to break up the tuna too much.
Serve immediately, or refrigerate in an airtight container for up to 4 days. Before serving leftovers, stir gently to redistribute the dressing.

Add sun‑dried tomatoes, roasted red peppers, olives, or artichoke hearts for extra flavor.
Serve over greens (like spinach, arugula) for a more substantial salad.
Mix in cooked grains such as orzo, quinoa, or farro to make a grain bowl version.
Substitute chickpeas or garbanzo beans if you don’t have cannellini beans.
Omit feta or use a plant‑based substitute to make it dairy‑free.