Ingredients
- 5 medium tomatoes sliced and lightly salted
- 1 small head of Bibb lettuce torn into bite-sized pieces
- 10 radishes sliced
- 1 small cucumber peeled, seeded, and sliced
- 10 small artichoke hearts trimmed and thinly sliced
- 1/2 cup black olives Niçoise or oil-cured
- 4 hard-boiled eggs peeled and quartered
- 1 can tuna in oil (6 ounces) drained and flaked
- 5 scallions thinly sliced
- Freshly ground black pepper to taste
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- 3 small garlic cloves minced
- 12 fresh basil leaves
Instructions
- Place the tomato slices in a bowl and sprinkle with a little salt. Let sit for about 10 minutes to bring out their flavor.
- On a large serving platter, arrange the lettuce first, then add the radishes, cucumber, tomatoes, artichoke hearts, black olives, quartered eggs, and flaked tuna. Top with sliced scallions and a light sprinkle of black pepper.
- In a small bowl, whisk together the red wine vinegar and kosher salt. Slowly whisk in the olive oil, then add the minced garlic and torn basil leaves. Drizzle the dressing over the assembled salad just before serving.
