This is my take on the French salad from Nice. I replaced the green beans with edamame and added carrots because John wanted carrots and artichoke hearts because I wanted them. Otherwise it’s a pretty true representation—salad greens, potatoes, canned tuna, tomatoes, hard boiled eggs, and olives dressed with olive oil and white wine vinegar.

I boiled the potatoes and eggs around 8 AM and laid out the components buffet-style at 7 PM. This is one of my extremely-hot-weather dinners. I’ll be making most of my minimal cooking meals this week and probably try to find some new ones too as this really hot weather shows little sign of let up. Sigh.