Tomato, Olive and Feta Salad with Tinned Fish

By Yasmin Fahr

Published July 17, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(354)
Comments
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Simple, no-cook dishes are ideal for hot summer days when you want something filling but not too heavy. Inspired by both a Greek salad and one typical throughout Spain, with tomatoes, tuna and onions, this salad hits all the marks: Tangy and creamy from a touch of feta, acidic and refreshing from the tomatoes, with a bite from the onions and added brine from the olives. The tinned fish you use, be it tuna, salmon, trout or sardines, can be swapped, depending on your pantry and preferences. Play with the olives, too: Ones soaking in a spicy brine add a kick, while lemon-garlic ones add brightness. Serve with bread or potato chips.

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Ingredients

Yield:4 servings

  • 2 tablespoons sherry or red wine vinegar

  • ¼ teaspoon dried oregano

  • 2 tablespoons olive oil, plus more as needed

  • Salt and fresh black pepper

  • ½ small white or red onion, thinly sliced

  • 2 large tomatoes, cut into wedges

  • ½ cup pitted green or Kalamata olives, halved

  • 4 ounces of feta, loosely crumbled

  • 5 to 7 ounces oil-packed tinned fish, such as tuna, sardines, trout or salmon, drained

  • Torn crusty bread or chips, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 42 milligrams cholesterol; 265 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 2 grams fiber; 542 milligrams sodium; 17 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a shallow serving bowl or large platter, combine the vinegar, oregano and olive oil, whisking until combined. Season lightly with salt and pepper.

  2. Step 2

    Add the onion, tomatoes and olives and toss with the dressing.

  3. Step 3

    Scatter the feta on top of the salad. Break up or lay the tinned fish over everything. Season with pepper. Serve with crusty bread or chips.

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Ratings

5 out of 5
354 user ratings
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Comments

Janet

I thought this was greater than the sum of its parts and would absolutely make it again. Used jarred tuna and had a few basil leaves that were on the way out so I tossed them in too. I think this would be good with white beans in addition to (or in stead of) the tuna. Extra-firm tofu might work as well.

VicinNY

A splash of fresh squeezed lemon or lime is nice and brightens it even more

Coco

I love me a good tinned fish. Tinned fish deserves the elevation it's receiving right now. More tinned fish for everyone!

Sandy

Can I use sardine oil instead of olive oil?

Ramon and Mary Anne

We made this per the recipe, but we used zaatar instead of oregano. We also added some garbanzo beans to the mix. We used black olives; we used some leftover tomato and some grape tomatoes which we halved. We let it sit overnight in the refrigerator and let the flavors meld. The next day it was delicious and very filling. We think this dish is a great base, then add whatever is hanging out in kitchen.

Figaro

Outstanding salad! Prepared pretty much as written, used Genova Albacore Tuna in Olive Oil, and croutons. We both consumed with great pleasure. Husband consumed the rest for lunch. This recipe proves that the 'Whole is Greater Than the Sum of its parts.

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