Layered Greek Salad with Tuna Salad
AmericanGreek

Layered Greek Salad with Tuna Salad

Crisp layers of cucumber, tomatoes, and olives crowned with herb-flecked tuna salad create a beautiful mosaic of Mediterranean flavors. The honey-Dijon vinaigrette ties everything together with just the right balance of tang and sweetness — ideal for those nights when you want something...

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

Nutrition Facts

Per Serving (serves 4 servings)

Calories523
Total Fat30g
Cholesterol35mg
Sodium842mg
Total Carbohydrates35g
Dietary Fiber4g
Sugars5g
Protein27g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Cook the orzo according to package directions. Rinse under cold water and drain well.

  2. 2

    Combine all dressing ingredients using an immersion blender or regular blender. Taste and adjust salt and pepper as needed.

  3. 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. 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. 5

  6. 6

    Add a layer of the chickpea mixture (about 1 1/2 inches).

  7. 7

    Top with chopped romaine and drizzle with 2–3 tablespoons of dressing.

  8. 8

    Add a layer of orzo.

  9. 9

    Top with tuna, a little more dressing, feta, and olives.

  10. 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.