Ingredients
Equipment
Method
- Place all of the dressing ingredients into a covered Mason jar and shake to combine, or whisk together in a bowl.⅛ cup 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.1 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 and drizzle everything well with the dressing. Season to taste with salt and pepper, and serve immediately. Enjoy!5 ounces mixed greens, 2 5-ounce cans tuna, 4 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. If you'd like to prepare the ingredients for meal prep, simply store the dressing separately and everything will stay fresh for up to four days in the fridge.
