Here’s my take on a simple classic Salade Niçoise – perfect for warm summer nights.  A bed of fresh greens, green beans, potatoes, tuna, and smoky niçoise olives are brought together with the simplest of dressings — a squeeze of lemon, sea salt, and your best olive oil.

I scattered chopped fresh oregano on top to add savory highlights to the beans and potatoes.  Using a wide platter instead of a bowl allows guests to select the parts they like best (and looks cool, too).  I used high quality oil packed tuna, but sliced seared fresh tuna steak would be even better.  Gluten and dairy free, and full of flavor, this salad is a summer dinner star.  Enjoy!

Niçoise Salad Platter
(serves 4, generously)

2 cans oil-packed tuna
6 – 7 cups greens, washed and torn
1/2 cup niçoise olives, pitted and halved
4 potatoes, cooked just until tender, cubed
8 oz green beans, cooked just until tender
1/2 lemon
1/4 cup best quality olive oil
sea salt
2 TB fresh oregano, chopped

Arrange all ingredients except oil, lemon and salt on a platter.  Just before serving, squeeze the lemon over the salad, drizzle the oil over the platter, and sprinkle with salt.