What to have for dinner? It was not quite so swelteringly hot as a few days ago and our pantry and freezer are full. We have a neighbor who has given us beautiful tomatoes and a dinner salad came to mind. I perused a variety of cookbooks, mostly French, to see what comprises a Salad Niçoise. Here is my version. With salads the amounts are not critical as it depends on how many folks are to be served.

For two servings I used the following:

• one heart of romaine
• one large tomato
• 12 or so kalamata olives
• 2 hard boiled eggs
• 3 snack peppers, one red, two orange
• 2 small potatoes, steamed
• about 1/4 cup crumbled feta
• one can albacore tuna

Divide ingredients and place pleasingly on the plates. I mixed up a simple Dijon vinaigrette for the dressing finishing with a bit of freshly ground pepper and salt.