Mediterranean tuna salad with creamy feta dressing

This Mediterranean tuna salad is everything a good salad should be — fresh, vibrant, and packed with flavor. Think tabbouleh vibes but richer and creamier thanks to a feta-based dressing. I love this salad because it turns a simple can of tuna into something crave-worthy and satisfying.

Chopped small, all the ingredients come together in a spoonable texture that holds the dressing beautifully. Every bite bursts with lemony brightness, creamy feta, crisp veggies, and briny pops of olive. Whether I eat it straight from a bowl or tucked into warm pita bread, it never feels like “just a tuna salad.”

Why You’ll Love It

• A flavor bomb: Lemon, feta, olives, and fresh veggies make it anything but boring.

• Quick and easy: Just chop, blend, and toss.

• Wholesome: High in protein, low carb, gluten-free, and nutrient-packed.

• Make-ahead friendly: The flavors only get better as it sits.

• Versatile: Eat it in a bowl, stuffed in pita, or wrapped in lettuce.

Ingredients I Use

For the Creamy Feta Dressing

• Danish feta: Creamy and easy to blend. If using Greek feta, add a dollop of yogurt for smoothness.

• Lemon juice: Freshly squeezed for brightness.

• Extra virgin olive oil: Use good quality for the best flavor.

• Salt & pepper: To taste.

For the Salad

• Canned tuna: I like skipjack tuna in olive oil for the best flavor and sustainability.

• Kale: Curly kale is easy to chop finely. Spinach or cabbage also work.

• Tomatoes: Seeds and juices included — they help form part of the dressing.

• Cucumber: For crunch and freshness.

• Red capsicum: Adds sweetness and color.

• Red radish: For a peppery bite (or sub red onion).

• Kalamata olives: Quartered for little briny bursts.

• Parsley: A nod to tabbouleh and extra freshness.

How I Make It Step by Step

1. Blend the dressing: Using a stick blender, blitz feta, lemon juice, olive oil, salt, and pepper until smooth. Add a little water, 1 tsp at a time, to reach a thick, drizzle-able consistency.

2. Chop the veggies: Finely chop kale, capsicum, cucumber, radish, olives, parsley, and tomatoes (including the juices).

3. Toss the salad: Add all the veggies to a large bowl, pour in the dressing, and toss well. Crumble in a bit more feta — let it smear into the salad.

4. Add tuna: Gently fold in the tuna, keeping some nice chunks intact.

5. Taste and adjust: A little more lemon or salt may be perfect at the end.

Tips for the Best Flavor

• Use creamy feta: It makes the dressing luxurious.

• Chop small: So you get a little bit of everything in every spoonful.

• Toss well: Let the feta dressing coat every ingredient.

• Add tuna last: Keeps the texture chunky and satisfying.

• Let it rest: A short chill helps the flavors meld beautifully.

Serving Suggestions

• Spoon it into warm pita bread with extra feta and cucumber.

• Enjoy it straight from a bowl for a light but hearty lunch.

• Serve it with grilled chicken or salmon for added protein.

• Wrap it in lettuce leaves for a low-carb option.

• Add a sprinkle of toasted pine nuts for crunch.

Make-Ahead and Storage

This salad keeps well in the fridge for up to 3 days in an airtight container. I like to store the dressing separately and mix before serving if I’m making it ahead. The flavors actually deepen over time, making it even better the next day.

FAQs

Can I use Greek feta instead of Danish?
Yes, but Greek feta is more crumbly. Blend with a bit of yogurt to get a creamy consistency.

What’s the best tuna to use?
Skipjack tuna in olive oil has the best flavor and is more sustainable. Avoid bluefin or bigeye.

Can I skip the kale?
Definitely. Spinach, cabbage, or other sturdy greens work well.

Is this salad good for meal prep?
Yes — it holds up great for a few days and travels well for work lunches or picnics.

Can I make it dairy-free?
Swap the feta dressing for a lemon tahini dressing or a vegan feta alternative.

Continue to Content

Yield: 4

Mediterranean tuna salad with creamy feta dressing

Print

This Mediterranean Tuna Salad is anything but ordinary — think tabbouleh-inspired greens, briny olives, juicy tomatoes, crunchy radish, and a velvety feta dressing that ties it all together.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

For the Salad

• 3 cups finely chopped curly kale (about 6–7 stems)
• 2 tomatoes, diced (use the juices too)
• 1 red bell pepper, diced
• 1 cucumber, chopped into small pieces
• 1 cup chopped parsley
• 8 red radishes, diced (or sub 1 small red onion)
• ½ cup kalamata olives, quartered
• 50 g (1.5 oz) creamy Danish feta
• 425 g (15 oz) canned tuna in oil, drained

For the Creamy Feta Dressing

• 100 g (3.5 oz) Danish feta
• 3 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• ½ small garlic clove
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp water (as needed)

For Serving

• Pita bread pockets, warmed and halved (optional)

Instructions

1. Start with the dressing. In a narrow container or jug, combine the feta, lemon juice, olive oil, garlic, salt, and pepper. Use a stick blender to blend until smooth and creamy. Add water gradually, just enough to reach a pourable consistency. Taste and adjust seasoning if needed.
2. In a large bowl, combine the kale, tomatoes, bell pepper, cucumber, parsley, radish, and olives. Drizzle the dressing over the salad and toss to coat.
3. Crumble in the feta and toss gently — it will mix into the dressing, adding extra creaminess. Add the tuna and fold it in carefully, keeping some larger chunks intact.
4. Finish with an extra squeeze of lemon juice if you like a bright flavor. Serve immediately with pita on the side or stuff the salad inside warm pita pockets.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 643Total Fat 37gSaturated Fat 8gUnsaturated Fat 26gCholesterol 75mgSodium 1122mgCarbohydrates 40gFiber 6gSugar 16gProtein 40g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This Mediterranean tuna salad is the perfect example of how simple ingredients can come together to make something special. It’s creamy, zesty, fresh, and full of satisfying textures. Whether you enjoy it as a light lunch, a quick dinner, or stuffed into pita for on-the-go eating, it’s one of those recipes that turns humble tuna into something downright craveable.

Also try these Tuna recipes:-

• Copycat Jimmy Johns Tuna Salad
• Campbell’s Tuna Noodle Casserole
• Fresh Blackfin Tuna Salad