Summary

Ingredients

• 10 medium tomato (s)
• 3 egg (s), hard-boiled
• 12 anchovy fillet (s), marinated in oil
• 12 anchovy fillet (s), rolled, filled with capers
• 300 g tuna, natural
• 1 cucumber (s)
• 2 bell pepper (s), green
• 1 large onion (s), mild
• 200 g beans, reen, youn
• 100 g olives, black
• 6 tablespoon olive oil
• 2 tablespoon red wine vinegar
• 6 basil leaves, fresh, chopped
• 1 clove garlic
• salt
• Salt and pepper, black, freshly ground

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Instructions

1. Wash, clean and break the green beans into pieces. Cook in a little salted water until al dente. Wash the tomatoes, quarter them and season them with salt on the cutting board for the first time. Peel the eggs and cut into quarters. Divide the anchovy fillets into 3 to 4 pieces, just allow the anchovy fillet rolls to drain. Pick the tuna with a fork. Peel the cucumber and cut into thin slices. Clean and wash the peppers and cut into thin strips. Peel the onion, cut in half and also cut into thin rings. Peel and halve the clove of garlic and use the halves to rub out a shallow bowl.
2. Put all the ingredients in the bowl with the exception of the tomatoes and eggs.
3. Mix olive oil, chopped basil, a little vinegar, salt and pepper into a vinaigrette and spread over the salad. Salt the tomatoes again and place them on the salad with the eggs.
4. Let it steep in the refrigerator before serving.
5. A full meal with fresh baguette on summer evenings.