GREEK SEAFOOD SALAD

Greek Seafood Salad image

"My husband and I and our six children-and now their spouses-are seafood lovers, and this combination of ingredients never fails to get "wows." It's great for summer picnics accompanied by a fresh baguette," says Maryalice Wood of Langley, British Columbia.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 18

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Ingredients

2 medium cucumbers, peeled, seeded and coarsely chopped
1 large tomato, coarsely chopped
1 large onion, coarsely chopped
1 large green pepper, coarsely chopped
1 large sweet yellow pepper, coarsely chopped
1/2 pound cooked small shrimp, peeled and deveined
1 can (6 ounces) pitted ripe olives, drained and sliced
1/2 cup cubed part-skim mozzarella cheese
2 cans (6 ounces each) chunk tuna, drained
DRESSING:
1/4 cup white vinegar
1/4 cup crumbled feta cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Steps:

In a large bowl, combine the first eight ingredients. Gently stir in the tuna. In a small bowl, combine the vinegar, feta cheese, parsley, oregano, garlic, salt and pepper. Whisk in the oil. Pour over salad; do not toss. Cover and refrigerate for at least 1 hour. Toss just before serving.

Nutrition Facts : Calories 210 calories, Fat 15g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 367mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.