2 5 oz. cans chicken of the sea tuna in water
20 pitted kalamata olives
20 grape tomatoes
6 oz. crumbled feta cheese
1 green bell pepper
1 tbsp. olive oil
1 tbsp. balsamic vinegar
salt and pepper
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step 2 - prepare ingredients
drain the tuna. cut the olives and tomatoes in half. cut cucumber and pepper into small, bite-size pieces.
step 3 - make & mix dressing
in a separate bowl, whisk olive oil, squeezed lemon juice, balsamic vinegar and a pinch of salt and pepper. mix together the cut vegetables/olives, feta cheese and tuna. add dressing to salad and toss.
step 4 - final
serve with crackers, on a bed of salad greens or a croissant. refrigerate until ready to serve.
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