• 4 cups mixed greens
• 2 (5-ounce) cans of tuna, drained
• 1 pound small red potatoes, cooked and halved
• 4 hard-boiled eggs, peeled and halved
• 1 cup green beans, trimmed and blanched
• 1 cup cherry tomatoes, halved
• 1/4 cup Niçoise olives
• 2 tablespoons capers

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper, to taste