Niçoise Salad

Ingredients

• 1300 gTomato
• 300 gCucumber
• 200 gBean
• 600 gArtichoke
• 300 gBell pepper
• 300 gOnion
• 2 gBasil
• 5 gGarlic
• 150 gEgg
• 48 gSardelle
• 100 gOlive
• 15 gCapers
• 90 mlOlive oil
• 1 gSalt
• 1 gPepper
• 300 gTuna

Instructions

1. 1

   Preparation

   • Quarter the tomatoes and salt them lightly, then drain.
   • Peel and quarter or slice the hard‑boiled eggs.
   • Cut anchovy fillets into 3–4 pieces (if using tuna, cut into similar pieces).
   • Peel and thinly slice the cucumber.
   • Cut green peppers and onions into thin rings.
2. 2

   Assemble the salad

   • Rub a large salad bowl with the cut side of a garlic clove.
   • Put all ingredients except the tomatoes into the bowl: beans, artichoke rounds, olives, capers, basil, eggs, cucumber, peppers, onions and anchovies/tuna.
   • Drain the tomatoes, re‑salt lightly and add to the salad.
3. 3

   Dressing and finish

   • Mix 90 ml olive oil with salt, pepper and the remaining basil.
   • Pour the dressing over the salad and toss gently.
   • Chill briefly before serving.