Niçoise salad with anchovies

Ingredients

• 10 medium-sized tomatoes
• One large cucumber
• 200 g of fresh broad beans or green beans
• 12 fresh, small globe artichokes, sliced
• 2 green bell peppers
• 6 small white onions
• 6 basil leaves
• 1 clove of garlic
• 3 hard-boiled eggs
• 12 anchovy fillets or 300g of tuna steak
• 100 g of black olives
• One handful of capers
• 6 tablespoons of olive oil
• salt
• pepper

Cut the tomatoes into quarters and lightly salt them. Cut the eggs into quarters or slices.

Cut the anchovies into 3 or 4 pieces (or the tuna into pieces of equal size). Peel the cucumber and cut it into small pieces.

Cut the bell peppers and onions into thin rings.

Cut the garlic in half and rub the inside and sides of a large salad bowl with the cut surfaces.

Include broad beans or green beans, globe artichokes, bell peppers, onions, cucumbers, eggs, anchovies, olives, and capers.

Drain the tomatoes, lightly salt them, and add them to the salad.

Combine the olive oil with the chopped basil, pepper, and salt, then pour over the salad.

Store in the refrigerator before serving.