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  2. greek salad recipe

Tuna and white bean Greek salad

Don't have time to cook? No problem! This salad uses tinned tuna, cannellini beans and Greek feta, meaning it's a fab, filling salad, with no cooking needed! - by Peter Mckim
  • 17 Feb 2017
Tuna and white bean Greek salad
Cook: 20 Minutes - easy - Serves 4 - gluten-free - nut-free - egg-free
Proudly supported by
Don't have time to cook? No problem! This salad uses tinned tuna, cannellini beans and Greek feta, meaning it's a fab, filling salad, with no cooking needed!

Ingredients

250 g punnet baby Roma truss tomatoes, halved

1 Lebanese cucumber, halved lengthways, thinly sliced

1 medium green capsicum, cut into 1cm pieces

1 cup loosely packed fresh basil leaves, plus extra to garnish

400 g canned cannellini beans, rinsed, drained

½ cup pitted Kalamata olives, drained

425 g canned tuna in oil, drained, flaked

Salt and pepper, to taste

100 g Greek feta, sliced

Method

  1. To make dressing, whisk all ingredients in a small jug until combined.
  2. Combine tomatoes, cucumber, capsicum, basil leaves, beans, olives and tuna in a large bowl. Season with salt and pepper. Pour dressing over salad. Toss to combine.
  3. Transfer salad to a serving platter. Top with feta. Garnish with extra basil leaves.

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