One of my favourite summer dinners is salad nicoise. In the cooler morning, cook the potatoes and eggs. Green beans or snow peas can be blanched briefly in the the potato water. I marinate these vegies in the fridge all day with a vinaigrette made of 5 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, garlic and salt and pepper. Then before serving place these on top of lettuce and garnish with fresh tomato, Italian-style tuna (packed in oil) and olives. Delish.