8 small potatoes

1/2 pound green beans

4 hard-boiled eggs

8 small ripe tomatoes

1/2 cup Nicoise or Kalamata olives

1 can (16 ounces) garbanzo beans, drained and rinsed

1/4 of a red onion, thinly sliced

1 small head Boston, Bibb, or other tender lettuce

1 tablespoon capers

Dressing:

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh oregano

1/2 cup olive oil

1/4 teaspoon salt

Want to make this gluten-free and dairy-free? The only adjustment needed to make this dairy and gluten-free is to remove the eggs.

Make ahead option– The potatoes, green beans, hard-boiled eggs, and dressing will keep for 5 days in the refrigerator, which makes it even easier to have this hearty salad on short notice.

The Simple Steps...

1. Scrub the potatoes clean, cut them in half, and bring them to a boil on medium-high heat for ten minutes or until tender. Drain the potatoes, cut them in half again, and toss them in 2 tablespoons dressing. Set these aside.

2. Rinse the green beans and trim them, but leave the tails on. Cook the beans on medium-high heat for about 5 minutes. Drain them, run ice-cold water over them to stop the cooking process, dry them, and toss in 2 tablespoons dressing. Set these aside too.

3. Cut the each of the eggs in four pieces and each of the tomatoes in four pieces too.

4. For the dressing:

   •Whisk the lemon juice and mustard together in a medium bowl.

   •Add the chopped herbs to the mixture.

   •Slowly pour the oil into the bowl whisking while you pour.

   •Stir the salt into the mixture. Taste the dressing for saltiness. Add 1/8 a teaspoon at a time if you'd like it to be a little saltier.

5. Now pile the salad together.

    •Get four dishes and place a bed of lettuce onto each.

    •Divide the potatoes, green beans, eggs, tomatoes, olives, garbanzo beans, and onions evenly into four portions. Place into a neat pile on each dish. Use the recipe picture as a guide.

6. Top each salad with a little dressing and a sprinkle of capers. Now it's time to eat!