Dinner

Mediterranean Tuna Salad with Creamy Feta Dressing Recipe

Name: Mediterranean Tuna Salad with Creamy Feta Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 3 tightly packed cups finely chopped curly kale (~6 – 7 kale stems); 2 tomatoes, chopped into 1 cm / 1/3″ squares (include juices); 1 red capsicum / bell pepper, chopped into 8mm / 1/3″ squares; 1 cucumber, cut lengthwise into 6 or 8 wedges, then chopped into 8mm / 1/3″ pieces; 1 cup roughly chopped parsley leaves; 8 red radish, chopped into 8mm / 1/3″ squares (alternatively 1 small red onion or 2 green onion stems); 1/2 cup whole pitted kalamata olives, cut into quarters; 50g / 1.5 oz Danish feta (creamy, not crumbly Greek feta); 425g / 15 oz canned tuna in oil, drained; 100g / 3.5 oz Danish feta; 3 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1/2 small garlic clove; 1/2 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 tbsp water (optional, if needed); Pita bread pockets, warmed and cut in half

ByHarry Bern January 25, 2026January 25, 2026

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Introduction

This Mediterranean tuna salad combines fresh, vibrant vegetables with creamy feta and rich tuna for a satisfying meal. Dressed in a luscious, tangy feta dressing, it’s perfect for a light lunch or a flavorful dinner.

A white bowl filled with a colorful salad showing several layers, starting with a base of chopped green kale mixed with red bell pepper pieces and small cucumber chunks. On top, there are light brown tuna chunks mixed in with dark purple Kalamata olives scattered throughout. Crumbled white feta cheese dots the salad, and a light creamy dressing is drizzled over it. Two large, toasted, slightly charred pita bread triangles are placed upright on one side of the bowl. A vintage-style silver fork rests in the bowl. The bowl sits on a white marbled textured surface with a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tightly packed cups finely chopped curly kale (~6 – 7 kale stems)
2 tomatoes, chopped into 1 cm / 1/3″ squares (including juices)
1 red capsicum / bell pepper, chopped into 8mm / 1/3″ squares
1 cucumber, cut lengthwise into 6 or 8 wedges, then chopped into 8mm / 1/3″ pieces
1 cup roughly chopped parsley leaves
8 red radish, chopped into 8mm / 1/3″ squares (or substitute 1 small red onion or 2 green onion stems)
1/2 cup whole pitted kalamata olives, cut into quarters
50g / 1.5 oz Danish feta (creamy, not crumbly Greek feta)
425g / 15 oz canned tuna in oil, drained (choose responsibly)

Dressing:

100g / 3.5 oz Danish feta
3 tbsp lemon juice
4 tbsp extra virgin olive oil
1/2 small garlic clove
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1 tbsp water, if needed

Serving option:

Pita bread pockets, warmed and cut in half

Instructions

Step 1: Prepare the dressing by combining all dressing ingredients except the water in a jug just large enough for a stick blender. Blitz until smooth.
Step 2: Add water 1 teaspoon at a time until the dressing reaches a thick, drizzle-able consistency without diluting the flavor. Taste and adjust salt if needed.
Step 3: Place all salad ingredients except feta and tuna into a large bowl. Pour dressing over the salad and toss well to coat.
Step 4: Crumble the feta into the salad and toss again, allowing it to smear slightly for extra creaminess.
Step 5: Gently add the tuna and toss carefully to keep some chunks intact instead of breaking it up too finely.
Step 6: Taste the salad and add more lemon juice if you prefer a tarter flavor.
Step 7: Serve the salad in bowls with spoons, alongside warm pita pockets or use the salad to stuff the pita for a delicious meal.

Tips & Variations

Use Danish feta for a creamy texture; Greek feta tends to be too crumbly for the dressing.
Substitute radishes with red or green onion for a milder flavor.
For extra flavor, add chopped fresh mint or a pinch of dried oregano to the dressing.
Choose tuna canned in olive oil for richer flavor, and be sure to drain it well.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The kale will hold well, but tomatoes and cucumbers may release some moisture, so drain excess liquid before serving. Reheat is not recommended as the salad is best enjoyed fresh and cold.

How to Serve

A close-up of a sandwich held by a woman's hand, showing a thick white pita bread folded around three main filling layers: the bottom layer has a light toasted brown color with some char marks, the middle layer is filled with chopped green leafy vegetables mixed with bright red tomato pieces and crumbled white cheese, and the top layer is drizzled with creamy white sauce. The textures include the soft, slightly porous bread, fresh crisp greens, juicy tomatoes, and smooth sauce, all against a blurred white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

This recipe is designed for canned tuna for ease and flavor balance. Using fresh tuna would require cooking and might alter the texture and taste. If using fresh tuna, grill or sear it and allow it to cool before adding to the salad.

What can I substitute if I don’t have kale?

Spinach, arugula, or a mixed salad green blend can be used instead of kale. Keep in mind kale’s sturdy texture adds heartiness, so softer greens will make a lighter salad.