This easy Greek salad recipe 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 easy Greek salad recipe is delicious, hearty and so easy to pull off on a hectic Tuesday night.
Table of contents
Why This Recipe Works
If you’re not convinced yet about why you need to make this salad like right now, I also love this recipe because it’s
- Super quick to make – only requires 2 simple steps!
- Packed with protein (~36 grams) and fiber (~9 grams)
- Gluten Free
- An easy way to incorporate a variety of veggies
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.
How To Make This Recipe
Step 1: To a large platter, combine the romaine lettuce, tuna, white beans, cucumber, tomatoes, feta, olives, and onion. Top with oregano.
Step 2: Mix together the red wine vinegar, lemon juice, dijon, garlic, oregano, salt, pepper and olive oil. Serve with the salad.
Even though this salad on its own is gluten free, by adding a whole grain, it would be an amazing way to get more out of this salad for every little cost. I would add some cooked quinoa, rice, or even couscous (sooooo easy) to make this an even heartier meal.
Since this salad is low in carbs as it doesn’t have any grains in it, I would definitely serve this with some nice bread (this cheesy soda bread is divine) or pita on the side if incorporating it as a meal.
Absolutely. My son loves to eat salad, and adores anything with olives and tuna, so this easy greek salad recipe is an all around hit.
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.
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.
More Recipes You Might Like
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!
Easy Greek Salad Recipe with Tuna (Hearty Summer Meal)
- 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
- 3 tbsp red wine vinegar
- Juice of 1/2 lemon
- 1 tsp grainy dijon mustard
- 1 garlic clove finely minced
- 1/4 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 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.
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