- 1 cucumber
- 9 tomatoes
- 5 hard-boiled eggs
- 1 stalk celery
- 1 green pepper
- 8 onions
- 260 g (9 oz) canned tuna in olive oil (or anchovies)
- 1/2 bunch radishes
- 20 g (0.7 oz) small black olives
- 20 g (0.7 oz) fresh broad beans
- 3 small fresh artichokes
- 1 bunch basil
- Olive oil and vinegar
- Provençal seasoning
Cut all ingredients into small pieces. Cut artichokes in half, keeping only the bottom, and cut the hearts into 4 pieces.
Add the tuna, basil and fresh broad beans. Season with olive oil, vinegar and a sprinkle of the Provençal seasoning.
Serve onto plates. Add a hard-boiled egg cut into four pieces on top of each salad.