The Best Mediterranean Summer Tuna Salad

Dishplay_it with Myriam
by Dishplay_it with Myriam
8 portions
25 min

While we are still enjoying this Summer of 2021, I love to prepare fresh and easy salads packed with lots of flavors. This recipe is easy to prepare and a refreshing option to take to a picnic or lunch by the beach.

I was inspired by one of my chef friends, Barbara from @buonapappa to make this easy delicious Italian tuna salad. I started with a base of cooked farro, then add the tuna in olive oil, and lots of delish veggies like: cucumbers, tomatoes, olives, heart of palms, arugula, and red onions with a simple lemon olive oil vinaigrette. You may add or substitute your favorite ingredients.

A great summer farro tuna salad to enjoy!

Tasty fresh healthy ingredients.

A handful of fresh ingredients to make a wholesome meal. "Farro is a great source of fiber, iron, protein and magnesium”

You may add tuna or chicken.

So delicious, refreshing and packed with healthy ingredients. My fave for summer picnic lunches by the pool or the beach.

Let's Dishplay_it together and elevate your home cooked meals.



The Best Mediterranean Summer Tuna Salad
Recipe details
  • 8  portions
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 1 pack of cooked faro
  • 2 cans of tuna in olive oil ( Safe catch or Toninos tuna)
  • 1 can of heart of palms
  • 1 cup of chopped cherry tomatoes
  • 1 cup of chopped olives (green or kalamata olives)
  • 1 cup of Persian cucumbers
  • 1/2 cup of chopped onions
  • 1 handful of organic arugula
  • Lemon Vinaigrette

First cooked the farro as per packet ingredients, drain and refrigerate. Then prepare the fresh ingredients:
chopped the tomatoes
cut the cucumbers in small cubes
drain and slice the heart of palms
cut the red onions
chop the green olives
Lemon vinaigrette:
Juice of one lemon
1/4 cup of extra virgin olive oil
Salt and pepper to taste
( add one small chopped garlic )
In a large bowl, mix the cooked faro, tomatoes, cucumber, heart of palms, red onions, arugula and olives, then add the lemon vinaigrette and toss all the ingredients together. You can serve and eat right away or you may refrigerate for a few hours.
Dishplay_it with Myriam
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