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(493)
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
493 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!

Lorrie

I added a tin of Portuguese sardines to the salad and it was delicious. Not fishy at all. Will definitely make this again.

Cali girl

This recipe is a lifesaver in hot weather! I like to use Castelvetrano olives. I like to add some cannellini beans to the recipe & have used some blue cheese when I was out of feta. I like to have some sourdough bread with it or even crostini/croutons.

Annette Ward

We had this dish in the Andalusia, Spain this summer. In fact we kept ordering over Andover in every town we visited. We asked about the vinegar and they use a sherry vinegar. It took some looking and I found some made in Spain in a specialty store. Also they used a soft cheese like a buratta, but not sure what it was. I’m going to try with the feta

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