A salad to jump start your Mediteranean diet

Tuna, Kalamata and Feta Salad

This would be perfect for a picnic or a light summer dinner. For us, Feb. 11 felt like the right time to try out this meetup of a Greek Salad, Salade Nicoise, Pasta Salad and Tuna Salad. It’s an adaptation of a recipe from www.halfbakedharvest.com that Sarah sent to me last week. Bill loved it, as did Anna, who has never been much of a tuna person, but who among us doesn’t agree that tuna is much better when it’s cut with some of the tastiest foods out there?


  • 8 oz. whole grain penne
  • 1/4 cup olive oil
  • 1 tsp. organic apple cider vinegar
  • 1/4 cup sliced red onion
  • 2 cloves garlic, minced
  • 6 oz. can of tuna
  • 1 cup cherry tomatoes halved
  • 14 oz. can of artichokes
  • 1/2 cup kalamata olives
  • 4 oz. feta cheese crumbled
  • 1/3 cup chopped fresh parsley
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh ground pepper
  • Arugula or mixed greens


  • Cook penne according to package directions. Drain, pour into a large bowl and stir in olive oil along with vinegar.
  • Slice onions and tomatoes and add to pasta along with minced garlic, cut up artichoke hearts, chopped parsley and kalamata olives.
  • Crumble 4 oz. of feta.
  • Season with salt and pepper.
  • Serve on a bed of arugula or other mixed greens.