Tomato, Olive and Feta Salad with Tinned Fish

By Yasmin Fahr

Published July 17, 2025

Tomato, Olive and Feta Salad with Tinned Fish
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(295)
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
  • 2tablespoons sherry or red wine vinegar
  • ¼teaspoon dried oregano
  • 2tablespoons olive oil, plus more as needed
  • Salt and fresh black pepper
  • ½small white or red onion, thinly sliced
  • 2large tomatoes, cut into wedges
  • ½cup pitted green or Kalamata olives, halved
  • 4ounces of feta, loosely crumbled
  • 5 to 7ounces 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)

265 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 17 grams protein; 542 milligrams sodium

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
295 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!

JIPGSD

This was excellent! Wasn't sure I'd like it but as someone else put it, it's more than the sum of its parts. Used sherry vinegar and I did pre-pickle the onions, and used Fishwife tuna in lemon oil, and otherwise followed exactly. Definitely a keeper!

Sara S

Super easy and great! I love tinned fish and you have to love it for this recipe! I had smoked sardines on hand, probably wouldn't put those in this salad again; they deserve to be eaten separately on toast. Boquerones (anchovies in white vinegar) or sardines in lemon/oil would be bomb.

Michelle

Delicious and very satisfying. Easy, flexible and healthy. Will be making again and again. Thanks for the great recipe!

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