AmericanGreek

Layered Greek Salad with Tuna Salad

Name: Layered Greek Salad with Tuna Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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; 1 cup canned chickpeas; 1 large tomato (diced); 2 tablespoons chopped Italian parsley; 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; 1 large head romaine (chopped); 8 ounces Italian tuna packed in oil (drained); 4 ounces feta cheese; 1/2 cup pitted Greek olives

There’s something deeply satisfying about opening the fridge and seeing four colorful jars lined up, ready for the week. This Layered Greek Salad with Tuna is just that — vibrant, fresh, and packed with flavor.

By Chef Laura Bonicelli

Greek Salad with TunaLayered Greek SaladMediterranean Salad Recipe

Prep Time

30 min

Cook Time

—

Total Time

30 min

Servings

4 servings

Ingredients

dressing

1/3 cupchopped chives
1/2 cupwhite wine vinegar
1 small shallot (minced)
1 teaspoonhoney
1 teaspoonDijon mustard
1/3 cupextra-virgin olive oil
1/4 teaspoonKosher salt
1/4 teaspoonfreshly ground black pepper

chickpea mixture

1 cupcanned chickpeas
1 large tomato (diced)
2 tablespoonschopped Italian parsley

orzo

3/4 cuporzo (1 1/2 cups cooked)
1/2 cucumber (diced (grilled peppers, zucchini, eggplant, or cauliflower make great substitutes))
2 –3 tablespoons dressing
1/3 cupthinly sliced red onion
1 teaspoonlemon zest
2 tablespoonsfresh lemon juice
1 tablespoonfinely chopped fresh oregano

assembly

1 large head romaine (chopped)
8 ouncesItalian tuna packed in oil (drained)
4 ouncesfeta cheese
1/2 cuppitted Greek olives

Instructions

1
Cook the orzo according to package directions. Rinse under cold water and drain well.
2
Combine all dressing ingredients using an immersion blender or regular blender. Taste and adjust salt and pepper as needed.
3
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.
4
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.
5
6
Add a layer of the chickpea mixture (about 1 1/2 inches).
7
Top with chopped romaine and drizzle with 2–3 tablespoons of dressing.
8
Add a layer of orzo.
9
Top with tuna, a little more dressing, feta, and olives.
10
Cover and chill until ready to serve.

Chef's Notes

Curious about oil-free options? Aquafaba, the liquid from canned chickpeas, is a great low-fat alternative that mimics oil’s emulsifying properties.

Nutrition (per serving)

523

Calories

27g

Protein

35g

Carbs

30g

Fat

Fiber

842mg

Sodium