Niçoise salad in a jar

Ingredients for 2 servings:

• 4 tbsp balsamic vinegar (grape balsamic vinegar)
• 50 ml olive oil
• salt and pepper
• 2 pinches of sugar
• 1 tsp parsley
• 350 g potatoes, waxy
• 1 bell pepper(s), red
• 1 small onion(s), red
• 1 can artichoke hearts, approx. 400 g
• 1 can tuna in its own juice, approx. 180 g
• 10 cherry tomatoes
• 3 eggs
• 40 g black olives, pitted
• some lettuce leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Boil the potatoes the day before, peel them, and refrigerate overnight. For the dressing, mix the grape balsamic vinegar with the oil. Season with salt, sugar, and pepper. Finely chop the parsley and add it. For the salad, boil the eggs hard for about 10 minutes. Rinse in cold water, peel, and slice. Slice the potatoes from the previous day and divide them into two preserving jars. Pour the dressing over the potatoes. Quarter the bell pepper, remove the seeds, wash them, and cut them into thin strips. Peel the onion, halve them, and cut them into half rings. Drain the artichoke hearts, tuna, and olives in a sieve. Quarter the artichokes and olives. Wash and quarter the cherry tomatoes. Trim, wash, and spin dry the lettuce. Layer the bell peppers, onion, artichokes, tuna, tomatoes, eggs, and olives one after the other on top of the potatoes. Finish with the lettuce leaves and refrigerate until ready to serve. Shake the jar before eating. This amount is enough for a main course for two people. If the salad is serving as a side dish, simply fill four smaller glasses. It’s also great for on the go, for picnics, or lunch at the office.