Niçoise Salad

Ingredients

• 10 medium tomatoes
• 1 large cucumber
• 200 g small fresh broad (fava) beans or green beans
• 12 small fresh artichokes, cut into rounds
• 2 green bell peppers
• 6 small white onions
• 6 basil leaves, finely chopped
• 1 garlic clove
• 3 hard-boiled eggs
• 12 anchovy fillets, or 300 g tuna steak
• 100 g black olives
• 1 handful capers
• Olive oil
• Salt to taste
• Pepper to taste

Method

1. Cut the tomatoes in quarters and salt them lightly once. Cut the eggs into quarters or slices. Cut the anchovies into 3–4 chunks (if using tuna, cut into similarly sized pieces). Peel the cucumber and finely slice it. Cut the green peppers into thin rings, and do the same with the onions.
2. Cut the garlic in two and rub the sides and bottom of a large salad bowl with it. Toss all the ingredients except the tomatoes into the bowl.
3. Drain the tomatoes, re-salt lightly and add to salad. In a separate bowl, mix 6 spoonfuls of olive oil with the basil, pepper, and salt and pour over salad. Refrigerate before serving.