If you like this recipe, try these other lean and veggie-packed salad recipes here.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>8 plum tomatoes, halved, seeds removed</li>
<li>1 large seedless cucumber, halved and sliced thin</li>
<li>1 small red onion</li>
<li>¼ cup pitted Kalamata olives, halved</li>
<li>2 tbsp fresh mint, chopped</li>
<li>10 cups (or about two bags) romaine lettuce, torn</li>
<li>2 6-oz cans tuna fish, packed in oil and drained</li>
<li>3 oz feta cheese, crumbled dressing</li>
<li>4 tbsp extra-virgin olive oil</li>
<li>2 tbsp lemon juice, freshly squeezed</li>
<li>2 tsp fresh oregano leaves, finely chopped or ½ tsp dried oregano</li>
<li>¼ tsp sea salt</li>
<li>2 pinches black pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Place all salad ingredients in a large bowl except for tuna and feta.</li>
<li>Whisk together ingredients for dressing in a small bowl. <li>Carefully add tuna to salad mix, then top with feta cheese. Serve.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print