1-Begin by mixing the vinaigrette in a bowl or jar combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then whisk or shake until blended.

2-Next, prepare your veggies: optionally soak the sliced 1/2 red onion in ice water for 5 minutes to mellow its bite, then dice it. Cut 1 cucumber into quarter rounds, halve 1 pint grape tomatoes, and chop 1/4 bunch fresh parsley (about 1/2 cup). Add these cucumber, tomatoes, onion, and parsley to a bowl and pour the vinaigrette over them, stirring gently to coat everything evenly.

3-Don’t forget to rinse and drain the 1 15-ounce can of cannellini beans, and drain the 1 12-ounce can of chunk light tuna. Mix in the beans, tuna, and 2 ounces of feta cheese, stirring carefully to avoid breaking up the tuna chunks. Your salad is ready to serve right away or can be chilled for up to 4 days just give it a stir before enjoying each time.