New potatoes, green beans and tomatoes…who needs tuna?  This is not a vegetarian recipe, but you can omit the anchovies and it will be.  Omit the eggs and it is vegan.  Add vinegar sparingly and only at the end; ripe TFF tomatoes make their own lovely dressing when combined with olive oil.

Hard boil 4 eggs.

Trim 1/2 lb. green beans.

Cut 1 lb. ripe tomatoes into bite-sized slices or dices.  Place in a bowl and sprinkle generously with salt and pepper.  When the tomatoes have released their juices (about 10 minutes), drizzle 2 T. olive oil on them.

Bring a large pot of water to a boil and salt it.  Drop in 1 lb. of new potatoes.  Cook until the spuds are just tender enough to stick a sharp knife into them easily — larger ones will take longer than the small ones.  Use a tongs to remove them as they are done.

Drop the potatoes into a large bowl of cold water.  When they are cool, cut them into half rounds.

When you finish cooking the potatoes, place the green beans in the boiling water and cook for 3-4 minutes (until they turn bright green).  Refill the bowl with cold water and drop a few ice cubes in.  When the beans are done, use a tongs to remove them and drop into the bowl.  When cool, drain and cut the beans in 2-3 pieces.

Mince 2 cloves of garlic.  Mash 3 anchovy filets.  Pit and chop 6-8 nicoise or other good olives.  In a small saucepan, heat 2 T. olive oil.  Cook the garlic and anchovies in the oil over low heat until the garlic is soft but not brown.

In a large bowl, toss the potatoes and green beans with the garlic/anchovy/olive mixture to coat.  Add the tomatoes with their juices.  Taste and add salt and red wine vinegar to taste.

Shell the eggs, slice into quarters and serve atop the salad.