Recipe: Trifole Greek Salad Topped with Ahi Tuna

by ELYSIAN Magazine

Quick, easy & gorgeous


1 lb. of lettuce spring mix

½ head of iceberg lettuce

1 sliced English cucumber

1 cup feta cheese

¾ cup grape tomatoes

½ cup Kalamata olives

¹/ cup sliced red onions

½ cup slice pepperchinis

1 cup Greek salad dressing

8 oz sliced Ahi tuna pre-cooked to medium rare


Put chopped iceberg lettuce and spring mix layer in the bottom of the trifle bowl.

Rim with a layer of cucumbers around the outer edge of the bowl.

Add a layer of feta cheese. Add another layer of salad mix.

Rim the edge with grape tomatoes.

Rim the outer edge of the bowl with Kalamata olives.

Rim the edge with sliced red onions.

Add another layer of feta cheese.

Top with slices of Ahi tuna.

Dress salad when ready to serve.

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