Tuna Grape Mediterranean Salad Olive (Printable Version)

Fresh tuna, sweet grapes, and olives top crisp greens with creamy eggs and olive oil for a colorful, easy meal.

# What You'll Need:

01 - 4 cups washed and dried Romaine lettuce leaves or mixed greens

02 - 1 cup seedless red or green grapes, halved

03 - 1/3 cup pitted black or green olives, sliced

04 - 140 g canned tuna in olive oil or water, drained

05 - 2 hard-boiled eggs, peeled and halved

06 - 2 tablespoons extra virgin olive oil

07 - Salt, to taste

08 - Freshly ground black pepper, to taste

01 - Spread the washed and dried lettuce leaves evenly on a large serving plate or shallow bowl.

02 - Distribute the halved grapes, sliced olives, drained tuna, and boiled egg halves evenly over the lettuce.

03 - Drizzle the salad with extra virgin olive oil. Season generously with salt and freshly ground black pepper.

04 - Serve immediately, chilled or at room temperature. Optionally accompany with crusty bread.

01 - For best freshness, store salad components separately and combine just before serving. Consume within 24 hours.

02 - Tuna in olive oil enriches flavor; a splash of lemon juice or balsamic vinegar can add brightness to the dressing.

03 - Try substituting arugula or baby spinach for a peppery note, or top with toasted nuts or croutons for added texture.