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4 cups romaine lettuce, torn into bite size pieces

1 small cucumber, halved, seeded and sliced

1 large ripe tomato, chopped

1/3 cup Kalamata olives, pitted and quartered (or black olives)

4 ounces feta, crumbled

1 (6-ounce can) albacore tuna in spring water, drained

1/4 cup olive oil

2 tablespoons red wine vinegar

Salt and freshly ground black pepper to taste

1. In a bowl combine romaine, cucumber, tomatoes, olives, feta, and tuna.
2. In another small bowl whisk together oil and vinegar; drizzle over salad. Salt and pepper to taste and toss to combine, keeping tuna in large chunks.

Serves 2.