1 c. cherry tomatoes, halved
1 c. fresh green beans, cooked tender but crisp (I use asparagus)
1 c. cooked new potatoes, quartered
1/4 c. Greek olives, seeded & halved
1/4 c. green cracked olives
1 (6 oz.) can good quality tuna, packed in water
1 head Boston lettuce

DRESSING:

1 c. olive oil
1 tbsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 tbsp. chopped fresh basil (or 1 tsp. dried)
1 tsp. chopped fresh oregano (or 1/2 tsp. dried)
1/3 c. red wine vinegar

In salad bowl, combine the oil, mustard, salt, pepper, basil and oregano. Blend well. Slowly whisk in vinegar, a little at a time.

Add tomatoes, beans (asparagus), potatoes and olives. Toss lightly. Add tuna; toss lightly. Arrange lettuce on chilled plates. Mound Salades Nicoise in center. Served with toasted French bread if desired. There is dressing leftover, it may be refrigerated and used on another salad.

Makes 2 servings.