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Greek Seafood Salad

 Greek Seafood Salad
“My husband and I and our six children—and now their spouses—are seafood lovers, and this combination of ingredients never fails to get “wows.” It’s great for summer picnics accompanied by a fresh baguette,” says Maryalice Wood of Langley, British Columbia.
10 ServingsPrep: 25 min. + chilling

Ingredients

  • 2 medium cucumbers, peeled, seeded and coarsely chopped
  • 1 large tomato, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 large green pepper, coarsely chopped
  • 1 large sweet yellow pepper, coarsely chopped
  • 1/2 pound cooked small shrimp, peeled and deveined
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 1/2 cup cubed part-skim mozzarella cheese
  • 2 cans (6 ounces each) chunk tuna, drained
  • DRESSING:
  • 1/4 cup white vinegar
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

Directions

  • In a large bowl, combine the first eight ingredients. Gently stir in
  • the tuna. In a small bowl, combine the vinegar, feta cheese,
  • parsley, oregano, garlic, salt and pepper. Whisk in the oil. Pour
  • over salad; do not toss. Cover and refrigerate for at least 1 hour.
  • Toss just before serving. Yield: 10 servings.

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Greek Seafood Salad (continued)

Nutritional Facts: 1 serving (1 cup) equals 210 calories, 15 g fat (3 g saturated fat), 55 mg cholesterol, 367 mg sodium, 8 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.