(Serves 4)

• 3 cups cooked quinoa, cold
• 6 oz. high quality canned or jarred tuna (I love Tonnino brand)
• 5 oz Feta (I prefer Sheep’s Milk, but use what you like), crumbled
• 1 1/2 cups cherry tomatoes, halved
• 1 1/2 cups cucumber, small dice
• 2 tbsp capers, drained
• 1/2 cup Kalamata Olives, sliced
• 1/4 cup fresh parsley, coarsely chopped
• 1/4 cup fresh mint, coarsely chopped
• 2-3 tbsp fresh dill, coarsely chopped
• 1/2 cup (ish) Greek Salad Dressing, recipe below 
• Kosher salt (to taste)
• freshly cracked black pepper (to taste)

Combine all ingredients in a large bowl and season to taste with Kosher salt and black pepper.

Greek Salad Dressing (makes appx. 1 cup):

• 2 tbsp lemon juice 
• 2 tbsp red wine vinegar
• 1/2 tbsp capers
• 1 garlic clove
• 1/2 tbsp honey
• 2 tbsp olive oil
• 2/3 cup grapeseed oil
• 1/2 tsp dried oregano 
• 1/4 tsp black pepper 
• 1/2 tsp Kosher Salt

Using blender or food processor, blend together garlic, capers, honey, lemon juice, and red wine vinegar until garlic is chunky and capers finely chopped. With motor running, drizzle in grapeseed oil then olive oil.  Remove dressing from blender and stir in Kosher salt, black pepper, and oregano.