Ingredients
Equipment
Method
- Place all of the dressing ingredients into a covered Mason jar and shake to combine, or whisk together in a bowl.2 tablespoons champagne vinegar, ⅓ cup olive oil, 1 small shallot, 1 tablespoon fresh thyme, 1 tablespoon fresh basil, 1 teaspoon Dijon mustard, 1 teaspoon honey, sea salt, freshly ground black pepper
- Wash the potatoes and cover with water in a small pot. Season with a little salt and bring to a boil over medium-high heat. Cook for about 7-8 minutes until you can easily pierce them with a fork, then drain, cool the potatoes, and cut into bite-sized pieces once cool. Save the pot to boil the eggs in.¾ pound red potatoes
- Meanwhile, fill a medium bowl halfway with ice water and set aside. Then, fill a small saucepan less than halfway with water, add a little salt and bring to a boil. Add the green beans and cook for 2-3 minutes just until bright green. Immediately remove from the heat, drain and add the beans to the ice water to cool for a minute, then remove and dry with a dish towel or paper towel.6 ounces green beans
- In your reserved pot, fill about halfway with water and bring to a boil over medium-high heat. Once boiling, turn the heat down to medium, carefully place the eggs in the pot one at a time using a slotted spoon and cook for 7 minutes. Remove the pot from the heat and drain while running cold water over the eggs to cool. Once cool, peel and halve the eggs lengthwise.4 eggs
- Arrange the salad greens on a large serving platter. Place the potatoes, green beans, eggs, tuna, tomatoes and olives in different sections on the greens, season with a little salt and pepper, and drizzle everything with dressing just before serving, to taste. Enjoy!5 ounces mixed greens, 1 5-ounce can tuna, 4 small Campari tomatoes, ½ cup pitted Kalamata olives, sea salt, freshly ground black pepper
Nutrition
Notes
For hard-boiled eggs instead of soft-boiled: In your reserved pot, add the eggs and cover with water. Bring to a boil over medium-high heat, cook for 12-13 minutes and then drain while running cold water over the eggs to cool. Once cool, peel and halve the eggs lengthwise.
Storage: This salad is best consumed immediately or within 24 hours if kept refrigerated. To meal prep two servings, wait to drizzle dressing over the second until just before enjoying.
