White Bean and Tuna Salad
Tastes even better if made ahead. Wait to add the tomatoes and arugula until just before serving if made ahead.
4 cups arugula
2 (5-ounce) cans flaked white tuna, drained
1 (15 ounce) can white beans, drained and rinsed
1/2 pint cherry tomatoes, halved lengthwise
1/2 red onion, finely chopped
1/2 cup pitted Kalamata olives
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
2 ounces crumbled sheep’s milk or goat’s milk feta cheese
In a large bowl, mix together the arugula, tuna, white beans, tomatoes, onion, olives, olive oil, and lemon juice.
Season with salt and pepper.
Just before serving, top the salad with the feta cheese.