Niçoise Salad Pinsettes

Ingredients for 2 servings:

• 250 g cherry tomatoes
• 1 m.-large cucumber(s)
• 1 handful of lettuce
• 1 small onion(s), red
• 1 can green beans
• 100 g tuna from the can, natural or in oil, drained weight
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar, lighter
• 1 ½ tsp mustard, hot
• e.g. salt and pepper
• e.g. garlic powder
• e.g. parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

perfect on hot days

Halve the cherry tomatoes. Thinly slice the onion. Peel, halve, and quarter the cucumber, then cut into 2-4 cm thick cubes. Tear the lettuce into bite-sized pieces. Chop the parsley. Mix the pepper, salt, garlic powder, mustard, and vinegar, then gradually add the oil and mix the dressing well with a whisk. Drain the tuna, tear it into small pieces, and mix it with the chopped vegetables and drained green beans. Then add the dressing and parsley and mix everything well. If you like, you can refrigerate the salad for a while. But be careful that the cucumber doesn’t absorb too much water, otherwise you’ll need to add more seasoning. Traditionally, the salad also includes olives, capers, and potatoes, which you can add if desired.