Greek Seafood Salad Recipe

3.5 1 2
Greek Seafood Salad Recipe
Greek Seafood Salad Recipe photo by Taste of Home
Publisher Photo

Greek Seafood Salad Recipe

Read Reviews
3.5 1 2
Publisher Photo
“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.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 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.
Originally published as Greek Seafood Salad in Taste of Home June/July 2006, p51

Nutritional Facts

1 cup: 210 calories, 15g fat (3g saturated fat), 55mg cholesterol, 367mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 12g protein.

  • 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
  1. 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.
Originally published as Greek Seafood Salad in Taste of Home June/July 2006, p51

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MY REVIEW
katlaydee3 User ID: 3741999 142807
Reviewed Oct. 15, 2013

"I didn't really care for this recipe which seems pretty odd because I like all of the ingredients, just not the combination. However, I also need to add that it was a mixed review at my house because my niece really liked it and is taking leftovers in her lunch tomorrow."

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