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–+ servings

Layered Greek Salad with Tuna Salad

© Chef Laura Bonicelli
Whether you’re packing lunch for the office or prepping meals for a weekend picnic, this Layered Greek Salad with Tuna delivers on taste, convenience, and color.
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Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Dish - Fish and Seafood, MM-Green, Salad
Cuisine American, Greek
Servings 6
Calories 406 kcal

Equipment

  • 6 pint canning jars

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 are good 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 head romaine chopped
  • 8 ounces Italian tuna packed in oil drained
  • 4 ounces feta cheese
  • 1/2 cup Greek olives

Instructions
 

  • Cook the orzo according to the package directions, rinse under cold water until cool. Drain well.
  • Combine all dressing ingredients using an immersion blender or blender. Taste and adjust salt and pepper if necessary.
  • In a medium sized bowl, combine the chickpeas, tomato, and parsley. Toss with enough dressing to coat. Season with salt and pepper to taste and chill until ready to assemble.
  • In another bowl, combine the orzo, cucumber, dressing, onion, zest, juice, and oregano. Salt and pepper to taste and chill until ready to assemble.
  • Layer salad starting with the chickpea mixture. Put enough in the bottom of each jar to cover about an inch and a half up from the bottom. Top with a layer of chopped romaine and drizzle with 2 - 3 tablespoons of the dressing. Follow with a layer of orzo. Top with tuna, a little dressing, feta, and olives. Chill until ready to serve.

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

Calories: 406kcalCarbohydrates: 28gProtein: 19gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 26mgSodium: 708mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 466IUVitamin C: 9mgCalcium: 135mgIron: 2mg
Keyword Greek Salad with Tuna, Layered Greek Salad, Mediterranean Salad Recipe
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