2 cans water-packed tuna (7 oz. each)
1 c. thin sliced green pepper
1/2 c. diced red onions
1/2 c. sliced black olives
1/2 c. olive oil
4 tbsp. red wine vinegar
1 to 2 tbsp. fresh basil (slightly less if dried basil)
8 or so leaves of lettuce
Tomato wedges or cherry tomatoes
1/2 to 1 c. feta cheese, chunked

Mix all ingredients except feta cheese, lettuce and tomatoes. Serve on top of several lettuce leaves. Sprinkle feta cheese on top. Arrange tomatoes around tuna.

(Alternative - Cut cherry tomatoes in half and mix in with tuna and dressing.) Serves 4. Makes nice light entree for a luncheon.