This recipe was provided by Kate Zaidan, Owner of Dean's Mediterranean Imports. This happens to be one of her favorite salads to enjoy during the summer!
Ingredients - Yield: 6 Servings
For the Vinaigrette
2 TBSP red or white wine vinegar or sherry vinegar
1 TBSP fresh lemon juice
1 garlic clove, minced with a garlic press or microplane Salt and freshly ground pepper to taste
1 tsp Dijon mustard
¼ cup extra virgin olive oil
5 TBSP plain yogurt (omit and replace with another ¼ cup extra virgin olive oil to make dairy-free)
For the Salad
¾ lb. medium Yukon gold potatoes, cut in ¾-inch dice
6 oz. green beans, trimmed, and cut in half if long
1 small red or green bell pepper, thinly sliced or diced
1 small cucumber, cut in half lengthwise and then sliced in half-moons
2 hard-cooked eggs, peeled and cut in wedges
4 to 5 cups spring mix, washed and dried
2 to 4 TBSP chopped fresh herbs, like parsley, basil, and, chives
3 or 4 tomatoes, cut in wedges, or ½ pint cherry tomatoes, cut in half
12 Niçoise olives
Optional
6 -12 anchovy filets, rinsed and drained on paper towels
Directions
1. Mix together vinegar, lemon juice, garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
2. Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with ¼ cup of the dressing while the potatoes are hot.
3. Bring a pot of salted water to a boil, and fill a bowl with ice water. When the water comes to a boil, add the green beans and cook for 4 - 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the bell pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.
