Salad Niza

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  • lettuce fresh: 1
  • Cucumber (about g): 200
  • onion: 1
  • In canned tuna (natural, in áua): 150 g
  • fillets anchovies: 8
  • black olives: 24
  • vinegar: 1 teaspoon
  • Quarter salt: teaspoon
  • olive oil: 4 tablespoons
  • pinches of white pepper: 2
  • pinches generous provencal herbs, dried: 2
  • hard-boiled eggs: 2


Wash the lettuce leaves in water, drain and dry with a cloth. Wash and dry the cucumber and then cut it into very thin slices. Wash and dry tomatoes, cut them into eighths, and remove them to the part of the stalk. Peel the onion and cut it into rings are very thin. Drain the tuna and crumble. If the fillets anchovies are very large, cut them in half and longitudinally. Drain the olives.

Cut the lettuce leaves into small pieces equal and mix it thoroughly with the cucumber, the tomato, onion, tuna, anchovies and olives in a large salad bowl. Mix the vinegar with salt and add the olive oil, pepper and herbs, beating vigorously. Pour over the salad, stir carefully. Peel hard-boiled eggs, already cold, cut into eighths, and share them for the salad.

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