Description
A fresh and vibrant Mediterranean tuna salad featuring finely chopped curly kale, tomatoes, bell pepper, cucumber, radishes, kalamata olives, and creamy Danish feta cheese, all tossed in a luscious, homemade creamy feta dressing. This healthy and flavorful salad is perfect as a light meal or served with warm pita bread pockets for a satisfying lunch or dinner.
Ingredients
Scale
Salad:
- 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
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 (optional, if needed)
Serving option:
- Pita bread pockets, warmed and cut in half
Instructions
- Make the dressing: Place the Danish feta, lemon juice, extra virgin olive oil, garlic clove, salt, and black pepper in a jug that fits the head of a stick blender. Blend until smooth and creamy. If the dressing is too thick, add water 1 teaspoon at a time until you achieve a thick, drizzle-able consistency without diluting the flavor. Taste and adjust salt if necessary.
- Prepare the salad: In a large bowl, combine the chopped kale, tomatoes with their juices, red capsicum, cucumber, parsley, radish, and kalamata olives. Pour the dressing over the vegetables and toss well to coat everything evenly.
- Add feta and tuna: Crumble the 50g of creamy Danish feta into the salad and toss. The feta will smear slightly, adding creaminess. Gently fold in the drained canned tuna, trying to retain some chunks for texture rather than breaking it all up.
- Adjust flavor: Taste the salad and add more lemon juice if you prefer a more tart flavor, as it complements the richness of the tuna well.
- Serve: Serve the salad in individual bowls with spoons for ease of eating. Optionally, serve warmed pita bread pockets on the side or use the salad to stuff inside the pita pockets for a delicious Mediterranean-inspired meal.
Notes
- Note 1: Kale stems should be finely chopped to ensure tenderness and blend well with other salad ingredients.
- Note 2: Use creamy Danish feta rather than crumbly Greek feta for both the salad and dressing for a smooth texture.
- Note 3: Choose canned tuna in oil responsibly, opting for sustainably sourced varieties.
- Note 4: To customize the dressing, you can experiment by adding herbs such as oregano, or spices like smoked paprika for an extra flavor boost.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean tuna salad, kale salad, creamy feta dressing, healthy tuna salad, no-cook salad, easy lunch recipe
