A vibrant and flavorful Mediterranean-inspired salad, perfect for a light lunch or dinner.
In a mixing bowl, whisk together the garlic, parsley, red onion, red wine vinegar, lemon juice, Dijon mustard, and olive oil until well combined.
For a smoother dressing, blend the ingredients in a food processor.
Cook the baby potatoes until tender, then slice them into halves or quarters.
Add a pinch of salt to the boiling water for better flavor.
Arrange the green beans on a large platter.
Blanch the green beans in ice water to retain their vibrant color.
Place the tuna over the green beans and sprinkle with a bit of salt and pepper.
Use tuna in olive oil for a richer flavor.
Around the edges of the platter, arrange the potato slices, cucumber slices, tomato halves, and egg slices.
Arrange the ingredients in a visually appealing pattern for better presentation.
Drizzle the dressing evenly over the salad.
Serve the dressing on the side if you prefer a lighter flavor.
Cover the platter with plastic wrap and refrigerate for at least one hour before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad chilled, garnished with additional parsley if desired.
Pair with crusty bread for a complete meal.
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