Mediterranean Summer Salad
Print Recipe
0 from 0 votes

Mediterranean Summer Salad

Author: Kristen Smith


  • 4 cups cooked and cooled whole grain rice I use a combination of brown and wild rice, typically leftover from meals like my Salmon & Rice Cakes
  • 2 slicing cucumbers halved lengthwise and sliced (peeled if the skin is bitter)
  • 2 medium slicing tomatoes cored and cubed
  • 1 cup chopped fresh herbs loosely packed (I use a scant 1/2 cup of mixed basils and chopped parsley each, plus a few sprigs of thyme, stripping the leaves)
  • 1/4 cup finely diced red onion
  • 3 garlic cloves finely minced
  • 2 cans tuna in olive oil
  • 1 lb fresh mozzarella cubed
  • 2 T. extra virgin olive oil
  • 1 T. balsamic vinegar
  • 1 teaspoon quality sea salt
  • 1/2 teaspoon fresh cracked pepper


  • Combine vegetables, rice, herbs, tuna, and cheese in a large bowl and gently combine thoroughly.
  • Drizzle oil and vinegar over top, then sprinkle on salt and pepper. Mix and combine again.
  • Serve immediately, or refrigerate for a few hours to allow the flavors to blend. This can also be mixed up the night before serving.