Pro tips

• • If you have patience, make the greek tuna salad dressing a few hours before to allow the herbs to infuse the oil

• • Try to use homegrown salad vegetables as they taste so much better than supermarket ones

• • Use the best quality oil and feta you can afford as these are some of the key ingredients

• • Add the salt last and taste the dressing as you go if you have sensitive tastebuds

• • Lightly toss the salad ingredients to prevent breaking them, which can look unappetising

• • If batch prepping, either drizzle the dressing on the day, or add the cucumber on the day as it will turn soggy quickly in the fridge

Substitutions

• • Chickpeas - You can swap the chickpeas to make a Greek pasta salad like this cold pasta salad. Use gluten free if needed

• • Extra virgin olive oil - if you are on a low fat diet, you might prefer this unofficial Slimming World tuna mayo pasta with fat free or plain Greek yogurt

• • For the tuna - for a vegetarian Greek salad, simply skip the tuna, or swap for tofu, or tempeh

• • Feta cheese - you can use any tasty diced cheese with cows' milk, or tangy goats' cheese

• • Cucumbers - swap for any fresh greens, like spinach, lettuce, celery or a diced green bell pepper

Variations

Add more vegetables: smoky blackened corn works a treat in this salad, along with other fresh salad veggies like capers, gherkins, etc Mustard dressing - add half a teaspoon of dijon mustard to the dressing with optional honey and cream if preferred Deluxe - add sun-dried tomatoes, jarred roasted red peppers or artichoke hearts Nuts and seeds - add toasted chopped nuts or seeds for crunch. Alternatively, you can add tahini to the dressing Toasted breadcrumbs - top with easy pan fried crispy Italian breadcrumbs from stale bread, like mini croutons that taste SO good! Tuna pasta salad - swap the chickpeas for cooked pasta, but make sure you add olive oil to the drained cooked pasta to prevent it from sticking