By: Chef Laura Bonicelli
There’s something incredibly satisfying about opening the fridge and seeing four colorful jars lined up, ready for the week. This Layered Greek Salad with Tuna is exactly that—fresh, vibrant, and packed with flavor.
About the salad
Why I love this recipe
Inspired by classic Mediterranean ingredients and designed for modern convenience, this layered-greek-salad-with-tuna is one of my favorite ways to bring bold flavors into meal prep. It’s layered with orzo, chickpeas, crisp romaine, and tangy feta, all topped off with a zippy vinaigrette and silky Italian tuna packed in oil.
If you’re looking for a lunch that actually excites you, keep reading.
🥗 Why this recipe works
This salad isn’t just photogenic—it’s balanced, bold, and deeply satisfying.
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Meal prep perfection: Layering ingredients in mason jars keeps everything crisp and fresh.
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Full of flavor: Between the chive vinaigrette, lemony orzo, and creamy feta, every bite sings.
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Make-ahead magic: Assemble once, enjoy all week.
Whether you’re working from home or packing lunch for the office, this recipe is a game-changer.
The ingredients
We’re leaning into the Mediterranean pantry staples here—feta, olives, parsley, oregano, and that gorgeous Italian tuna. The vinaigrette alone is something I could eat with a spoon (and occasionally do).
You’ll layer:
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A chickpea-tomato mixture
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Herbed orzo with lemon and cucumber
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Fresh chopped romaine
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Italian tuna, feta, and Greek olives
All topped with a bright chive vinaigrette that brings it all together.
🐟 About the tuna
Let’s talk tuna for a second.
This isn’t your basic canned tuna. I recommend using Italian tuna packed in olive oil—the kind that comes in a jar or high-quality tin. It’s richer, more flavorful, and makes this salad feel just a bit indulgent (in the best way).
If you have a favorite brand, use it! If not, look for one labeled ventresca or line-caught. The flavor really makes a difference.
💡 Tips, swaps & variations
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Want to switch up the grains? Quinoa, farro, or even couscous would be great stand-ins for orzo.
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Vegetarian option: Swap the tuna for roasted chickpeas or marinated artichoke hearts.
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For extra crunch: Add toasted pine nuts or slivered almonds before serving.
And if you’re serving these to guests, layer the salads in clear glasses or mini trifle bowls for a show-stopping presentation.
🧂 A final note
You’ll find the full recipe below, but once you make this a few times, you won’t need to look it up. It’s flexible, reliable, and totally delicious.
Whether you’re prepping for the week or planning a picnic, this salad will never let you down.
Enjoy!
Step by Step Instructions
Layered Greek Salad with Tuna Salad
Equipment
- 4 quart canning jars with lids
Ingredients
dressing
- 1/3 cup chopped chives
- 1/2 cup white wine vinegar
- 1 small shallot minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
chickpea mixture
- 1 cup canned chickpeas
- 1 large tomato diced
- 2 tablespoons chopped Italian parsley
orzo
- 3/4 cup orzo 1 1/2 cups cooked
- 1/2 cucumber diced (grilled peppers, zucchini, eggplant, or cauliflower make great substitutes)
- 2 –3 tablespoons dressing
- 1/3 cup thinly sliced red onion
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped fresh oregano
assembly
- 1 large head romaine chopped
- 8 ounces Italian tuna packed in oil drained
- 4 ounces feta cheese
- 1/2 cup pitted Greek olives
Instructions
- Cook the orzo according to package directions. Rinse under cold water and drain well.
- Combine all dressing ingredients using an immersion blender or regular blender. Taste and adjust salt and pepper as needed.
- In a medium bowl, mix the chickpeas, tomato, and parsley. Toss with enough dressing to coat. Season with salt and pepper to taste. Chill until ready to assemble.
- In a separate bowl, combine the cooled orzo, cucumber (or chosen vegetables), dressing, red onion, lemon zest, lemon juice, and oregano. Season to taste and chill.
To assemble in 4 quart-size jars:
- Add a layer of the chickpea mixture (about 1 1/2 inches).
- Top with chopped romaine and drizzle with 2–3 tablespoons of dressing.
- Add a layer of orzo.
- Top with tuna, a little more dressing, feta, and olives.
- Cover and chill until ready to serve.
Notes
Nutrition
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