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(469)
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 monounsaturated 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
469 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!

a curious cook

A recent convert to sardines, I have been eating them WITH tomatoes chopped with garlic and muffuletta as sides/toppings. So when I saw this recipe, I knew it was going to be good. I agree that a twist of lemon could brighten it a bit, but the recipe works quite well as is. A curious cook could add preserved lemons, maybe try different herbs, add some spice - make it her own. A cook who is ready to eat with no fuss would enjoy this just the way it's written with her canned fish of choice.

Cat Pedersen

made as written and it was absolutely delicious!!!!

Cali girl

I made this the other day. I had just the remnants of some cherry tomatoes, Italian tuna in oil, Castelvetrano olives, & no feta - but I used some blue cheese. It was surprisingly good! - with croutons. I’d happily make and eat this again especially when the weather gets warm & the idea of turning on the oven or even being over the stove is unthinkable.

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