Salad
9 cups Romaine lettuce
20 ounces chunk light tuna packed in water
1 cup of cherry tomatoes, halved
6 ounces pepperoncini, drained + sliced
2 cups cucumber, diced with peel on
¾ cup red onion, ringed
¾ cup reduced-fat Feta cheese crumbles
20 pitted Kalamata olives, sliced

Greek Dressing:
4 tablespoons red wine vinegar
½ cup extra virgin olive oil
2 tablespoons chopped fresh oregano
Sea salt and freshly ground black pepper to taste

In a large bowl, combine romaine, tuna, cherry tomatoes, pepperoncini, cucumber, onion, Feta cheese and olives.



In a small bowl, red wine vinegar, olive oil, oregano, salt and pepper. Drizzle on top of salad and serve.