Cretan salad
50 min.
Easy
4.25 €
4 people
8 Ingredients
4 
150 g 
150 g 
50 g tuna in oil
5 tablespoons 
2 tablespoons lemon juice
Step by step recipe
Stage 1 - ⌛ 30 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 5 min.
Stage 5 - ⌛ 1 min.
Stage 6 - ⌛ 3 min.
Stage 7 - ⌛ 2 min.
To keep to the spirit of the recipe, you really should try to use olive oil that comes from Crete; it's so good... If you can be tempted, allow me to recommend the one Arnaud sells, a real "must have".
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 40 RDI=3 % | 120 RDI=20 % | 1,360 RDI=70 % | 5,690 RDI: 70 % |
| Per 100 g | 5 RDI=2 % | 4 RDI=0 % | 10 RDI=2 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per person | 10 RDI=4 % | 9 RDI=1 % | 30 RDI=4 % | 340 RDI=20 % | 1,420 RDI: 20 % |
- For 4 people : 4.25 €
- Per person : 1.10 €
Change currency:
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Gratin of leeks with Morbier cheese, Thai-style Chicken with Cashew Nuts, Deep leek and potato quiche, New Zealand pies, Salmon "en papillote" with small vegetables, ... See them all 82
Feta
Like these other recipes: Spinach brik parcels, Lumberjack turnovers, Green beans with feta cream and basil, Green beans with feta cream and cherry tomatoes, Feta and spinach brik pie, ... See them all 26
Tuna in oil
Like these other recipes: Spring courgette and tuna salad, Cornouaillaise salad, Springtime mixed salad, Baby courgette salad, Baker's pizza, ... See them all 24
Olive oil
Like these other recipes: Provençal remoulade sauce, Rice with spring greens, Gratin of chicken with rice and sautéed mushrooms, Pollack fillet baked with rice and vegetables., "Jules Bonnot" salad, ... See them all 541
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here.Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)