Mediterranean Tuna Salad with Feta and Lemon Vinaigrette

Loaded with fresh vegetables, crumbled feta and tossed in a zesty dill vinaigrette, this Mediterranean tuna salad is simple to make and perfect for a healthy lunch.

If you want a light, nutritious lunch that comes together in minutes, try this Mediterranean tuna salad. It’s a no-mayo recipe packed with crisp vegetables, lean protein and bright Mediterranean flavors. The zesty dill vinaigrette ties everything together, and the salad works great for meal prep or a quick weeknight dinner.

Ingredients for Mediterranean Tuna Salad

• Canned tuna: Albacore tuna is recommended for its firmer texture so it stands up to mix-ins. Use tuna packed in water or its own juices and drain well before mixing.
• Persian cucumber: Small, thin-skinned and with fewer seeds than regular cucumbers. English cucumbers can be substituted.
• Tomatoes: Cherry tomatoes or tomatoes-on-the-vine are ideal for sweet, juicy flavor.
• Kalamata olives: Use pitted olives for convenience and halve them for easier eating.
• Feta cheese: Buy a block and crumble it yourself for better texture and flavor.
• Olive oil: About 2 tablespoons for the vinaigrette.
• Red wine vinegar: Adds mild tang to the dressing.
• Lemon juice: Freshly squeezed for best brightness; one lemon is usually enough depending on juiciness.
• Spices: Dried dill, plus salt and black pepper to taste.

How to Make Mediterranean Tuna Salad

1. Make the dill vinaigrette. Whisk together 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice and 1 teaspoon dried dill. Season with salt and black pepper to taste. You can make this in a small bowl or shake it in a jar for easy storage.

2. Prep the salad ingredients. Drain and lightly mash 2 cans (5 oz each) of albacore tuna. Thinly slice 1 Persian cucumber, chop about 3/4 cup cherry tomatoes, halve 1/4 cup pitted Kalamata olives and thinly slice a quarter of a red onion. Add everything to a large mixing bowl with about 1/4 cup crumbled feta.

3. Toss together. Pour the vinaigrette over the tuna and vegetables and toss until evenly coated. Taste and adjust seasoning with additional salt, pepper or lemon juice if needed.

4. Serve or chill. Serve immediately with crackers, pita or over a bed of greens. Alternatively, cover and refrigerate the salad for later—chilling allows the flavors to meld.

Serving Suggestions

This Mediterranean tuna salad is versatile and pairs well with many options:

• Serve with your favorite crackers for a quick lunch or snack.
• Top a bed of mixed greens to turn it into a heartier salad—add extra vinaigrette if desired.
• Stuff into a pita pocket for an easy handheld meal.
• Enjoy straight from the bowl for a simple, protein-rich plate.

Variations and Add-Ins

Personalize this salad with other Mediterranean favorites. Try adding chopped bell pepper or green onion for extra crunch, sliced pepperoncini for heat, or a handful of chickpeas to boost protein and fiber. Fresh herbs like parsley or dill can also brighten the dish.

Why You’ll Love This Recipe

• Healthy and balanced: Fresh vegetables and lean tuna make this a nutritious lunch option.
• Quick meal prep: Ready in about 15 minutes and keeps well in the refrigerator for a few days.
• No mayo required: The zesty dill vinaigrette replaces mayo for a lighter, tangy flavor.

Recipe Details

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Servings: 4
• Course: Main Course
• Cuisine: Mediterranean
• Author: Caitlin

Ingredients (concise)

• 2 (5 oz) cans albacore tuna, drained and mashed
• 1 Persian cucumber, halved and thinly sliced
• 3/4 cup cherry tomatoes, chopped
• 1/4 cup pitted Kalamata olives, halved
• 1/4 of a red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• Salt and black pepper, to taste
• For the vinaigrette: 2 Tbsp olive oil, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, 1 tsp dried dill, salt and pepper

Instructions (concise)

1. Whisk vinaigrette ingredients in a small bowl or jar; season to taste.
2. Combine tuna, cucumber, tomatoes, olives, red onion and feta in a large bowl.
3. Pour vinaigrette over salad and toss until coated. Adjust seasoning if needed.
4. Chill before serving or serve immediately with crackers or pita.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 3–4 days. If you plan to prep in advance, keep the vinaigrette separate and toss just before serving to preserve the texture of the vegetables and feta.

More recipes you might like:

• Cranberry Apple Tuna Salad Bites
• Guacamole Chicken Salad
• Hummus Egg Salad
• Easy Guacamole Egg Salad

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