Okay, I have to admit—this salad takes me right back to those carefree summer afternoons at my grandma’s house, where the kitchen was always bursting with fresh aromas and laughter. She’d pull together this simple Mediterranean tuna salad with crisp cucumber and tangy olives, always insisting the secret was in the olives (and maybe the way she tossed everything with love!). The crunch of cucumber paired with briny olives and flaked tuna made a combo that’s both refreshing and satisfying. Trust me, this isn’t your everyday tuna salad; it feels like a mini vacation on a plate, and it’s perfect for those moments when you want something quick but still full of Mediterranean sunshine.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
For the Main Dish:
2 (5-ounce) cans tuna packed in water, drained and flaked
1 large cucumber, diced (about 2 cups)
1/2 cup Kalamata olives, pitted and halved
1/4 cup red onion, finely chopped
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese (optional but recommended)
For the Dressing:
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder or 1 small garlic clove minced
Salt and freshly ground black pepper, to taste
How I Make It
Step 1:
Start by draining the tuna well and flaking it gently with a fork into a large mixing bowl. The goal is to have nice chunks, not mush, so take your time.
Step 2:
Next, add the diced cucumber, halved Kalamata olives, finely chopped red onion, and juicy cherry tomato halves. I love how the colors pop here — the deep purple olives, bright reds, and fresh greens make the salad instantly tempting.
Step 3:
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, oregano, garlic, salt, and pepper until it emulsifies into a glossy dressing.
Step 4:
Pour the dressing over the tuna and veggies, then toss everything together gently but thoroughly, so every bite gets a hit of flavor.
Step 5:
Fold in the chopped parsley and crumbled feta cheese last, because you want those little pockets of creamy saltiness to stand out.
Step 6:
Give it a quick taste and adjust the seasoning if needed—with a pinch more salt or lemon juice to brighten things up.
Variations & Tips
Swap Kalamata olives for green olives if you want a milder flavor.
Try adding a handful of chopped fresh mint for a refreshing twist.
If you don’t have feta, crumbled goat cheese or even shredded mozzarella works well.
Make it heartier by stirring in 1 cup of cooked quinoa or chickpeas.
For an extra kick, sprinkle in some crushed red pepper flakes or diced jalapeño.
Use freshly minced garlic instead of powder for a bolder punch.
How I Like to Serve It
This Mediterranean tuna salad is perfect on its own for a light lunch or spooned over a bed of leafy greens for a quick dinner. In the summer, I love stuffing it into pita pockets with a smear of hummus. It also makes a great side to grilled chicken or fish, bringing a fresh, tangy complement to the meal.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; add extra parsley and feta fresh before serving if you can.
This salad is best served chilled or at room temperature—not warmed—so the fresh textures stay crisp.
Closing: I swear, this recipe always makes the simplest ingredients feel like a special Mediterranean getaway you can enjoy any day of the week.
