This no cook tuna Greek salad is the perfect hearty meal salad that will make dinner time much easier for busy families.
It is SUCH a damn hot summer here in Canada (which to my American followers probably sounds impossible because I know you think we live in igloos up here lol). But honestly, as a pregnant lady I legit cannot go outside. So that also means I have little to no interest in cooking hot meals most nights of the week, so no cook hearty meal salads have become my jam. This no cook tuna Greek salad is delicious, hearty and so easy to pull off on a hectic Tuesday night.
KEY Ingredients in this no cook tuna greek salad
Romaine lettuce – If you’re not into romaine, use spinach, or any other greens!
English cucumber- I love the crunch of an English cucumber, especially in the Summer when dehydrated and hot. I do prefer to remove the seeds in the middle so I’m left with pretty moons.
Cherry tomatoes – You can also use roma tomatoes or larger vine tomatoes (I just prefer to take some of the seeds out).
White beans – This is a great way to add extra fibre and protein to supplement the canned tuna.
Light tuna – I always have canned tuna in my pantry for emergency meals because it’s a convenient source of protein on the go.
Red onion – If you’re not a fan of raw onion (I get it!!), you can definitely omit this or just mince it really fine.
Kalamata olives – Kalamatas are my favourite olive because they’re salty and juicy, but you can of course leave these out if you’re not an olive fan or use a different olive.
Feta cheese – This is a must in my books, but if you’re dairy free, you can use a plant based feta.
Extra virgin olive oil – A good Greek salad dressing depends on a good olive oil, and since we’re having a salad for a meal, don’t skimp out on the fat.
Red wine vinegar – This is the classic vinegar used in Greek dressing, but you can easily just use more lemon if you’re out.
Oregano- Go to down with the oregano on this salad. It definitely contributes the characteristic Greek flavour.
what can i serve this with?
Since this salad is low in carbs as it doesn’t have any grains it in (no cook), I would definitely serve this with some nice bread (this cheesy soda bread is divine) or pita on the side.
Is canned tuna high in mercury or safe?
All canned tuna is relatively low in mercury, but light canned tuna is significantly lower than albacore tuna. So if you’re serving this salad to kids or pregnant women, or just eating it regularly, I do recommend choosing light canned tuna like skipjack.
FAQ about this recipe
Here are some commonly asked questions about this salad.
is this salad family friendly?
Absolutely. My son loves to eat salad, and adores anything with olives and tuna, so this no cook greek salad is an all around hit.
can i use canned chicken, eggs, or tofu if i don’t like tuna?
Absolutely. I get that not everyone is a tuna fan, so feel free to swap in chicken, eggs, tofu, any leftovers, or just add in more canned beans to boost the protein.
Can i make this for a crowd and stretch the servings by adding grains?
Absolutely. Adding a whole grain would be an amazing way to get more out of this salad for every little cost. I would add some cooked quinoa or rice, or even couscous (sooooo easy) to make this an even heartier meal.
is this recipe gluten free?
Yes, in fact there are no grains in this recipe so it’s completely gluten free. If you omit the tuna, it can also be vegetarian friendly, as well.
Do you have any other no cook meal ideas?
Yes, like I said, it’s too damn hot this Summer to cook so I am personally relying on more no cook meals. Here are some ideas.
What are you making for dinner on those super hot Summer nights? Leave me a comment below with your thoughts!
No Cook Tuna Greek Salad
- 1 head romaine lettuce chopped
- 1 large english cucumber thinly sliced
- 3 cups cherry tomatoes halved
- 1 19 oz can no salt added white beans drained and rinsed
- 2 cans light tuna drained and rinsed
- 1/4 red onion thinly sliced
- 1/3 cup kalamata olives pitted and halved
- 1/3 cup feta cheese crumbled
- 1 1/2 tsp oregano
- To a large platter, combine the romaine lettuce, tuna, white beans, cucumber, tomatoes, feta, olives, and onion. Top with oregano.
- Mix together the red wine vinegar, lemon juice, dijon, garlic, oregano, salt, pepper and olive oil. Serve with the salad.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.