Tomato, Olive and Feta Salad with Tinned Fish
Recipe by Yasmin Fahr | Total time: 15 minutes Simple, no-cook dishes are ideal for hot summer days when you want something filling but not too heavy. Inspired by both a Greek salad and one typical throughout Spain, with tomatoes, tuna and onions, this salad hits all the marks: Tangy and creamy from a touch of feta, acidic and refreshing from the tomatoes, with a bite from the onions and added brine from the olives. The tinned fish you use, be it tuna, salmon, trout or sardines, can be swapped, depending on your pantry and preferences. Play with the olives, too: Ones soaking in a spicy brine add a kick, while lemon-garlic ones add brightness. Serve with bread or potato chips. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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