Mediterranean Salad with Tuna, Cheese, Avocado, and Olives

Cooking method

1. Step 1:

   

   How do you make a Mediterranean salad with tuna, cheese, and avocado? Get all the ingredients listed in the recipe ready. Instead of iceberg you can use any leaf lettuce. Use seasonal tomatoes — fleshy and juicy — they'll make the salad much tastier. For dishes like this I usually use red or white salad onion; they're milder than regular onion. Wash the vegetables in cold water and pat them dry with a towel.

2. Step 2:

   

   Tear the lettuce leaves into large, irregular pieces by hand, or cut them with a knife. Cut out the stem ends of the tomatoes. Chop the tomatoes into small cubes. Put the tomatoes and lettuce into a deep salad bowl.

3. Step 3:

   

   Cut the avocado in half lengthwise, remove the pit, and peel it. Cut the avocado into small cubes or rectangles and add it to the tomatoes and iceberg.

4. Step 4:

   

   Drain the brine from the cheese and cut the feta into small cubes or crumble it with your hands. Slice the onion into thin half-rings or slivers. Lightly mash the tuna with a fork, keeping some chunks intact rather than turning it to mush. Add everything to the salad bowl.

5. Step 5:

   

   Add the olives to everything else. For a brighter finished salad, I used both green and black olives. Rinse the herbs, dry them, and chop them finely. Fresh basil, dill, and parsley are all good in this salad. Add them to the bowl. Season with pepper if you like.

6. Step 6:

   

   Toss the salad, let it rest for about five to ten minutes, and serve.

7. Step 7:

   

   A tasty, hearty snack is ready!