With feta cheese and Kalamata olives, I think I can call this a Greek salad.
The idea to include tuna comes from salade Nicoise, from another location on the Mediterranean. And the Mediterranean theme is continued with the seasonings for the vinaigrette.
On the tuna, assuming you’re not going fancy, it will likely be tuna from a can. For a salad such as this, I would definitely recommend tuna packed in olive oil rather than water. I just think that goes better on a salad, especially with the olive oil in the vinaigrette. In addition, I prefer the yellowfin tuna in olive oil. I think this has a fuller flavor than albacore tuna when the tuna is standing alone. Of course the choice of tuna is yours. But if you haven’t had the yellowfin tuna in olive oil on a salad, I would encourage you to give it a try.
tuna in olive oil (I suggest yellowfin tuna)
1/6 red bell pepper, cut into strips
10 Kalamata olives, cut in half lengthwise
about 6 grape or cherry tomatoes (depending on size), cut in half
red onion, thinly sliced
feta cheese, crumbled
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, minced or pressed (less if an especially large clove)
1/4 teaspoon basil
1/4 teaspoon oregano
fresh ground pepper
Put all of the ingredients except the feta cheese on the lettuce, with the tuna in the middle. Whisk or shake in a jar the oil, vinegar, and other ingredients for the vinaigrette and add to salad. Top with the crumbled feta cheese.