This colourful salad brings together crisp greens, creamy eggs, briny olives, and tender tuna — all tossed with a light, zesty dressing. Perfect for a quick lunch, a simple dinner, or as part of a weekend gathering, it captures the essence of the Mediterranean: simple ingredients, bold flavours, and effortless beauty.
Mediterranean Tuna & Egg Salad
Course: Aperitives, Salads, VegetarianCuisine: MediterraneanDifficulty: Easy2-3
servings15
minutes10
minutesIngredients
200 g canned tuna (preferably in olive oil), drained
3 boiled eggs, peeled and quartered
80 g mixed salad greens (lettuce, radicchio, escarole, etc.)
½ yellow bell pepper, diced
½ red bell pepper, diced
12 green olives
80 g semi-hard cheese, cubed (like manchego or gouda)
A handful of cherry tomatoes, halved
Fresh basil or oregano leaves, for garnish
- For the dressing:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard (optional)
Salt & freshly cracked black pepper, to taste
Directions
- Prepare the Salad Base
Arrange the mixed salad greens on a large serving plate or bowl, creating a bed for the toppings. - Add the Colour & Texture
Scatter over the bell peppers, cherry tomatoes, cheese cubes, and green olives. - Top with Tuna & Eggs
Flake the tuna gently over the salad, then nestle in the quartered boiled eggs. Garnish with fresh basil or oregano leaves. - Make the Dressing
In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon mustard, salt, and pepper until smooth. - Serve & Enjoy
Drizzle the dressing over the salad just before serving. Toss gently if desired, or leave layered for a beautiful, rustic presentation.
Notes
- Make it heartier: Add boiled potatoes or butter beans for extra substance.
Add crunch: Toasted almonds or walnuts work beautifully here.
Switch it up: Swap tuna for grilled chicken, smoked salmon, or roasted chickpeas for a vegetarian twist.
Meal-prep friendly: Keep the dressing separate until ready to serve for the freshest result.
