A colorful and balanced Mediterranean salad ready in just 15 minutes. Fresh, flavorful, and perfect for a light lunch with eggs, tomatoes, and anchovies that transport you straight to the French Riviera.
⏱️15 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlylight
Ingredients
150 glettuce or arugula
2 piècestomatoes
2 pièceseggs
1 boîtecanned tuna
100 gblack olives
6 filetsanchovies in oil
1 demired onion
3 cuillerées à soupeolive oil
1 cuillerée à soupered vinegar
1 pincéesalt and pepper
Instructions
1SOFT-BOIL THE EGGS: Gently lower the 2 eggs into a pot of boiling salted water and cook for exactly 6 to 7 minutes to achieve set whites with runny yolks. Remove them carefully with a slotted spoon and immediately plunge them into ice water to stop the cooking process. Peel them under running water starting from the pointed end, and set aside.
2PREPARE THE SALAD BASE: Wash and dry your lettuce or arugula thoroughly, then tear it gently by hand to preserve its texture. Divide it evenly between two plates or a large bowl. This step ensures a dry base that won't become soggy from the vinaigrette.
3CUT THE VEGETABLES: Cut the tomatoes into quarters. Slice the half red onion thinly into fine rings that will add freshness and a subtle bite. Arrange all these elements on the bed of greens with care, creating an attractive visual presentation.
4ASSEMBLE THE PROTEINS: Drain the canned tuna and flake it roughly with a fork to make it more appealing. Scatter the tuna over the salad, then top with the black olives and anchovies left whole or cut according to your preference. Cut the eggs in half and place them gently on top as the final garnish.
5MAKE THE VINAIGRETTE AND SERVE: In a small bowl, whisk together the olive oil with the red vinegar, a pinch of salt, and freshly ground pepper. Whisk vigorously for a few seconds to create a slight emulsion. Drizzle the vinaigrette just before serving directly over the salad or on the side so guests can adjust the amount to their preference.