Hearty tuna, feta & black olive salad

Bag of mixed salad leaves (c.150g)
Cucumber portion (approx half a cucumber)
Punnet of cherry tomatoes
A few spring onions (aka scallions)
Large tin of tuna in spring water
100g (approx half a block) of reduced-fat feta cheese
Handful of pitted black olives
Olive oil (about 1 tbsp), salt and pepper to taste

Chop up cucumber, finely slice scallions, slice cherry tomatoes in half; add these to the salad leaves and toss with 1 tbsp of olive oil, salt and pepper. Half the pitta bread width-wise and toast for a couple of minutes. Drain can of tuna in spring water and add to the salad. Chop/ crumble feta cheese and add. Slice black olives and sprinkle over. Tear or cut the lightly toasted pitta into strips and sprinkle over. Gently toss everything together once more before serving.

Number of Servings: 2

Recipe submitted by SparkPeople user GAMEDAMSEL.