Instructions

1. Begin by preparing all your ingredients. Rinse the mixed greens under cold water and spin them dry in a salad spinner or pat them dry with paper towels. Set aside.
2. Cut the cherry tomatoes in half and place them in a large mixing bowl. This will add a burst of flavor and color to your salad.
3. Trim the ends off the green beans and then blanch them by bringing a small pot of salted water to a boil. Add the green beans and cook for about 3-4 minutes until they are bright green and tender-crisp.
4. Immediately transfer the blanched green beans to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
5. Next, prepare the hard-boiled eggs. If you haven’t already, boil the eggs by placing them in a pot of cold water, bringing it to a boil, and then letting them simmer for 9-12 minutes. Once done, transfer them to an ice bath to cool, then peel and quarter them.
6. In a small bowl, whisk together the olive oil, sherry vinegar, salt, and pepper to create the sherry vinaigrette. Adjust the seasoning to taste.
7. In a large salad bowl, combine the mixed greens, halved cherry tomatoes, blanched green beans, quartered hard-boiled eggs, olives, and drained tuna. Toss gently to mix the ingredients without breaking the eggs or tuna.
8. Drizzle the sherry vinaigrette over the salad and toss gently to ensure everything is well coated. Be careful not to over-toss, as you want to keep the presentation intact.
9. Finally, taste the salad and adjust the seasoning with more salt and pepper if needed. Serve immediately, garnished with additional olives or a sprinkle of fresh herbs if desired.