This Chopped Salad with Tomatoes Olives and Tuna is well on its way to becoming my favorite lunch! It’s made with chopped Romaine lettuce, fresh chopped tomatoes, canned tuna and sliced salad olives. I toss it with a tart lemony dressing with a bit of shallot. It’s naturally gluten-free and paleo.

My favorite fast and healthy lunch ever! Chopped Salad with Tomatoes, Olives and Tuna on Healthy Seasonal Recipes

I originally shared this recipe on June 21, 2010. I have updated the images and some of the text today.

Why We Love This Recipe For Chopped Salad with Tomatoes, Olives and Tuna

My mom used to make this chopped salad recipe for us when we were kids. Usually without the tuna and I think she used iceberg lettuce- I am almost completely certain. And we all loved it so much. The lemony dressing, the juicy tomatoes and the salty goodness of the olives. It’s a killer combo! I think she used Jane’s Crazy Mixed Up Salt in the dressing too.

Okay, so this isn’t exactly her recipe, but the sentiment is there.

And she made it based off of the salad that her mom had made for her. My mom called it Hofbrau Salad- which apparently is a Texas Hill Country regional thing, not so much a German thing. Though I looked it up, and really couldn’t find much on it. Maybe you know the origin? Leave a comment below if you’ve heard of Hofbrau salad.

Instead of iceberg I used two heads of lettuce from a local farm. One was Romaine and the other was frilly red leaf lettuce. I chopped it very small. That’s key!  Use whatever lettuce you like- though try to use a more hearty variety like Romaine so that it doesn’t wilt under the pressure of the juicy summer ripe tomato!

These tomatoes aren’t from my garden (mine are still green) but from a local farm instead. You can use a large one of whatever color you like. But the key is to chop it. It is so juicy that it becomes part of the dressing… so you don’t need much dressing at all.

That which you do use needs to be ultra sour- just go with me on this. The sweetness of the tomato, and the saltiness of the olives and tuna will balance it making for a shovel into your mouth crazy good salad eating experience!

I love making this salad for lunch, as it’s packed with both fresh veggies and protein. You can also serve it for dinner, with maybe an extra veggie or grain on the side. Since lettuce and tomato are in season during the summer, I find I most often make this recipe during the warmer months.

Tuna is also an awesome protein to add to your salad, and if you love this recipe, you’ll also love my Mediterranean Tuna Salad.

Chopped salad in a serving bowl

Key Ingredients For This Green Salad with Tuna

Tomato

Feel free to use whichever tomatoes you have on deck, however my favorite tomatoes for a salad like this are beefsteak tomatoes. They’re extra-large, super juicy and great for slicing, making them perfect for salads. They taste like a good old-fashioned tomato, if you know what I mean. Find them at any local grocery market or from a farmers market near you. If you can’t find them for some reason, heirloom tomatoes are my next suggestion.

Salad olives with pimentos

Don’t even get me started on olives, because I just love them so much. These salad olives in particular can be found at any grocery store near you. They’re deliciously salty. If for some reason you can’t find them, you could use black olives instead. They won’t be as salty and have less of a bite to them, but as long as you get pitted olives you should be fine.

Tuna

For this recipe I used canned lite tuna in water. Canned tuna is a great food to add to your diet, as it’s low in calories and fat, but higher in protein. Like olives, you should be able to find canned tuna in any local grocery, but you could really use any canned tuna you’d like. If you don’t like tuna, swap it out for a different protein source like salmon, grilled chicken, or boiled eggs.

Additional Ingredients

  • 1 large head of Romaine lettuce, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
Tuna Green Salad in a serving plate on a table alongside a cutting board

Step by Step Instructions to Make This Recipe

  • Place the romaine, tuna, tomato and olives in a large bowl.
  • Whisk together the lemon juice, shallot, Dijon and kosher salt in a small bowl. Whisk in the olive oil and season with pepper.
  • Pour the dressing over the salad and toss to combine. Serve immediately.
Green Salad with Tuna on a plate with a fork

FAQs and Expert Tips

How to make this salad ahead of time:

If you’re planning on preparing this salad ahead of time, assemble the veggies and romaine in a salad bowl, and the dressing separately. Tightly wrap the salad bowl with plastic wrap, and transfer the dressing in an airtight container. Store them both in the refrigerator until ready to serve. I don’t recommend making it more than a day ahead.

What can you use instead of lemon juice?

If you don’t have lemon juice, substitute using red wine vinegar or white wine vinegar instead.

Can you refrigerate the leftover salad?

Yes. Store any leftover salad in an airtight container in the fridge. However, I recommend eating any salad leftovers as soon as possible since they won’t tastes as good more than a day later. If you believe you might have leftovers, serve the dressing on the side instead. That way, your salad won’t wilt as quickly in the fridge.

Tuna Salad with Lettuce and Tomato in serving bowls alongside extra olives and tomatoes

Additional Recipes to Try

  • If you want a vegan version of this tuna salad, try my Chickpea Tuna Salad!
  • You can’t go wrong with this Waldorf Chicken Salad recipe. It’s an easy and delicious lunch with celery, apples, walnuts and poached chicken.
  • This mayo-free Chimichurri Chicken Salad will be the back to school lunch of your dreams and it just happens to be Whole 30 friendly, gluten free and ready in 25 minutes!
  • You absolutely must try these Mexican Chicken Salad Lettuce Cups. Tender Bibb lettuce leaves are filled with avocado, jalapeño, cumin and cilantro to make the perfect grain-free dish.
  • Don’t miss this Ultimate Guide to Lettuce!

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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My favorite fast and healthy lunch ever! Chopped Salad with Tomatoes, Olives and Tuna on Healthy Seasonal Recipes

Chopped Salad with Tomatoes, Olives and Tuna

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: no cook
  • Cuisine: American

Description

My favorite fast and healthy lunch ever! Chopped Salad with Tomatoes, Olives and Tuna!


Scale

Ingredients

  • 1 large head Romaine lettuce, chopped
  • 2 5-ounce cans, lite tuna in water, drained
  • 1 large tomato, diced
  • 1/3 cup sliced salad olives with pimentos
  • 2 tablespoons lemon juice
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste

Instructions

  1. Place Romaine, tuna, tomato and olives in a large bowl. Whisk lemon juice, shallot, Dijon and kosher salt in a small bowl. Whisk in olive oil and season with pepper. Pour dressing over salad and toss to combine.

Notes

808 mg potassium, 21 mg cholesterol, 0.75 g added sugars

Make Ahead:

If you’re planning on preparing this salad ahead of time, assemble the veggies and romaine in a salad bowl, and the dressing separately. Tightly wrap the salad bowl with plastic wrap, and transfer the dressing in an airtight container. Store them both in the refrigerator until ready to serve. I don’t recommend making it more than a day ahead.

 


Nutrition

  • Calories: 243
  • Sugar: 3.6 g
  • Sodium: 596 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Carbohydrates: 10.5 g
  • Fiber: 6.5 g
  • Protein: 21 g