Romaine Salad with Feta and Tuna
A Mediterranean entrée salad with crisp romaine lettuce, cucumber, tomato, kalamata olives, feta cheese and albacore tuna tossed in a simple red wine vinaigrette.
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 cheese, 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
- In a bowl combine romaine, cucumber, tomatoes, olives, feta, and tuna.
- 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.
Makes 2 servings.