Salade Niçoise

This is one of my favorite dishes to make without a recipe. Good tuna, packed in olive oil is a constant, but I allow the seasons and my pantry to dictate what else goes in. It is also so easily adjusted from a dish that serves 1 to one that serves 10. Here is a list of my current favorite ingredients based on my late summer garden.

Serving: 1

  • Arugula or other green
  • 1 can good-quality tuna packed in olive oil
  • 1 hard-boiled egg, peeled and cut in quarters
  • 1/2 cup chick peas
  • 1/4 cup pitted olives
  • Yellow wax beans, blanched and chilled
  • Small potatoes, boiled until cooked through
  • Diced cucumber
  • Sliced Hungarian sweet peppers
  • Cherry tomatoes
  • Chopped fresh parsley
  • Good-quality vinegar (I use homemade herb-infused)
  • Salt and pepper to taste

For an individual serving, place a generous helping of greens on a plate and pile it with the remaining ingredients, including the oil from the tuna. Drizzle with vinegar. Season with lots of salt and pepper. When serving a crowd, assemble everything on a big serving platter, being as neat or as jumbled as you please.