This Greek-Style Tuna Salad is bursting with fresh Mediterranean flavors like salty olives, crunchy vegetables, and just the right amount of tang. It’s quick, easy, healthy, and delicious.
Make it for a tasty low carb high protein recipe, or serve it with toast for a heartier meal.
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With fresh and herby flavors, this salad is a no brainer for warm weather. But all of the ingredients are readily available all year, so, have at it whenever that Mediterranean craving strikes you.
It you need more fresh flavors in your life, you have to explore our easy Greek stuffed mushrooms to get you started or our Greek Chicken Thigh Bowls for a more filling meal.
Pin it to your favorite lunch or dinner board! ⤵️
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Why You’ll Love This Recipe…
- Some days when life you is, you know, doing its thing, I can’t be bothered with turning on the stove. So I turn to tried and true recipes like this Greek tuna salad. Not only is it a no cook recipe, it’s also a one bowl recipe. So, cleanup is easy too. If you can chop, slice, and measure, you can make this recipe.
- This Greek-style tuna salad captures the basics of Mediterranean cooking. It’s vibrant, fresh, and flavorful. You have the bold tuna flavor combined with the salty olives, feta, slightly sweet tomatoes and crunchy cucumbers all in one bite. Oh, and I can’t forget about the tangy red wine vinegar.
- The adult in me knows I should eat healthy MOST of the time. But the kid in me is like, “gimme tasty.” It’s a never-ending battle. So dishes like this make it easy to do the right thing. Because…it taste so good the kid in you forgets that it’s healthy. It’s almost like a cheat code.
- Greek-style tuna salad is super flexible. Grab a fork and chow down right out of the bowl you made it in. For a more filling meal, stuff it in a warm pita, or wrap. Or, serve it with pita chips or as a leafy salad for a snack, lunch, or dinner. See, you have tons of options.
Ingredients
- Tuna – canned tuna in water or oil will work. Tuna stored in oil is richer.
- Cucumbers – we like English cucumbers.
- Tomatoes – grape or cherry tomatoes.
- Onion – sliced red onion for that extra bite.
- Feta Cheese – crumbled feta cheese nuggets add that extra bit of brininess this dish needs.
- Herbs – we like fresh dill and parsley.
- Red Wine Vinegar – for tang.
- Olive Oil – we like extra virgin olive oil. Make sure its not rancid.
- Salt – kosher or sea salt.
- Pepper – freshly cracked black pepper.
- Kalamata Olives
See the recipe card for quantities.
How to Make Greek-Style Tuna Salad
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Storage
You can keep this tuna salad in the fridge for a few days, although the fresher you eat it, the better.
FAQ
There are many ways to enjoy this Greek-style tuna salad. It’s also great in a pita, on a bead of arugula, with crackers/pita chips.
Kalamata olives are the obvious choice but you can choose any salty olive like green Greek olives.
Greek Tuna Salad Recipe
Ingredients
- 2 Cans Tuna in Water Drained
- 1 English Cucumber Diced
- ⅔ Cup Cherry Tomatoes Cut in Half
- ½ Red Onion Thinly Sliced
- ¼ Cup Feta Crumbled
- ¼ Cup Kalamata Olives Cut in Half
- 3 Tbsp Red Wine Vinegar
- 2 Tbsp Fresh Dill Chopped
- 2 Tbsp Fresh Parsley Chopped
- 2 Tbsp Olive Oil
Instructions
- Drain the tuna and add to a medium bowl.
- Add the cucumber, tomatoes, onion, feta, kalamata olives, vinegar, dill, parsley, and olive oil. Mix to thoroughly combine. Add salt and pepper to taste.
- Serve with crostini and enjoy!
Notes
- Store leftovers in an air-tight container in the fridge for up to 2 days.
- The longer it sits in the fridge, the softer the vegetables will be.
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