Greek Tuna Salad

From Sunset magazine. This salad tastes light and fresh with a vinaigrette dressing.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3 (6 ounce) cans tuna in water, drained
• 1 (6 1/2ounce) jar  marinated artichoke hearts, drained and quartered
• 1⁄2 cup  pitted halved kalamata olive
• 1⁄3 cup  crumbled crumbled  reduced-fat feta cheese
• 2  tablespoons  minced garlic
• 1⁄2 cup  sliced red onion
• 1⁄2  diced celery
• 1⁄3 cup  diced red bell pepper
• 2  tablespoons sherry wine vinegar
• 1⁄4 cup  extra-virgin olive oil
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 cup  chopped flat leaf parsley
• 1  head butter lettuce

Directions

1. Flake tuna and then combine with the remaining ingredients except lettuce in a large bowl. Arrange a few lettuce leaves on each of 6 plates. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.
2. To make the salad more refreshing, chill ingredients for an hour before preparing.