Ingredients
Salad Base
- 4 cups arugula (or spinach or other favorite lettuce)
- 15 ounces cannellini beans, rinsed and drained (or Great Northern beans)
- 5 ounces white albacore tuna packed in water, drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced olives (green, Kalamata, or your favorite variety)
- Thinly sliced red onion (about 1/4 cup)
Dressing & Toppings
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- 1/4 cup crumbled feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl or two smaller bowls, add the arugula, rinsed and drained cannellini beans, drained tuna, halved cherry tomatoes, sliced olives, and thinly sliced red onion. Gently mix to distribute the ingredients evenly.
- Add Dressing: Drizzle the extra virgin olive oil and freshly squeezed juice of half a lemon over the salad mixture. Toss everything together carefully to ensure the salad is evenly coated without breaking up the tuna too much.
- Finish and Season: Top the salad with crumbled feta cheese. Season with kosher salt and freshly ground black pepper to your preference. Give it one last gentle toss or serve immediately.
Notes
- For a milder taste, substitute arugula with spinach or mixed greens.
- Use canned tuna packed in water for a lighter option; oil-packed tuna can be used for extra richness.
- Olives add a salty punch—adjust quantity or type based on your preference.
- This salad pairs well with crusty bread or as a filling for pita pockets.
- Can be prepared ahead of time, but add dressing and feta cheese just before serving to keep greens fresh.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
