This composed platter is a showcase of Mediterranean staples done right: tender little potatoes, crisp-tender green beans, jammy hard-boiled eggs, and chunks of good tuna arranged in clusters over crisp butter lettuce. Briny olives and anchovy fillets bring the salty punch this salad is known for, while juicy cherry tomatoes add color and freshness throughout the platter. The vinaigrette is where it really shines — extra-virgin olive oil whisked with red wine vinegar, Dijon, and minced shallot into a glossy, well-balanced dressing that ties every component together. A scatter of fresh parsley finishes it off with a bright, herbal lift. Simple technique, high-quality ingredients, and a composed presentation make this a natural fit for a Mediterranean way of eating, and it holds up beautifully as a light lunch or make-ahead dinner.
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Bring a large pot of well-salted water to a boil. Add the potatoes and cook until a paring knife slides through without resistance, about 12–15 minutes. Using a slotted spoon or spider, transfer the potatoes to a plate and let them cool slightly — keep the water at a boil.
Add the green beans to the same boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Transfer immediately to a bowl of ice water to stop the cooking, then drain and pat dry.
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