This is a great twist on a Greek salad! It features tuna for a quick easy protein source. I love a Greek-style salad because there is always a variety of textures and flavours involved. If there’s one thing I really don’t enjoy eating, it’s a boring salad. This salad is anything but boring and bland.
This salad has all the usual components of a Greek salad like cucumbers, red onion, bell pepper, olives, and feta, but with a couple extras. I added chopped artichoke hearts for a little something special both texture and flavour-wise. I also topped this salad with wild-caught tuna for a source of protein. Tuna is not the typical salad topping, but it goes so well with the briney flavours of the olives and feta and the tanginess of the lemon in the dressing.
Don’t like tuna? You can use whatever protein you like. Other protein options that would go well with a Greek-style salad are chicken or chickpeas.
Here’s a tip for a great salad: slice up your vegetables thinly. This way, you’re more likely to get a little bit of everything on each bite. This makes your salad taste more flavourful and interesting.
1 head of romaine lettuce, chopped
¼ of a red onion, finely chopped
½ of an english cucumber, sliced
1 red bell pepper, sliced
⅓ cup of chopped kalamata olives
½ cup of crumbled feta cheese
½ cup of chopped artichoke hearts
1 can of wild-caught tuna, drained
3/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
juice of 1/2 a lemon
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
Contributed by Melanie Maxwell, R.H.N.