• 1/2 medium seedless cucumber, diced into 1/2" cubes
• Sea Salt
• 1 medium red bell pepper, seeded and cut into thin strips
• 1 sprig fresh thyme
• 1 garlic clove, slightly crushed
• 1/2 cup extra virgin olive oil

Tapenade:

• 7 oz pitted Nicoise olives
• 1 Tbsp capers, coarsely chopped
• 1/4 tsp fresh lemon juice
• 1 Tbsp sherry vinegar
• Pinch salt
• Freshly ground black pepper
• 1/4 cup olive oil

Salad:

• 12 thin slices of french bread, toasted
• 1/2 clove garlic
• 2 small eggs, hard boiled, quartered
• 8 medium Nicoise olives pitted and sliced
• 1 celery stalk. sliced very thin
• 1/4 lb mesclun
• 4 tomatoes, peeled, seeded and quartered
• 8 small green onions,, white part only, sliced paper thin
• 8 anchovies fillets packed in oil
• 4 oz. tuna packed in oil
• 8 fresh basil leaves, cut into chiffonade
• 8 small radishes, trimmed and sliced paper thin
• Fresh lemon juice

Vinaigrette:

• 1 Tbsp sherry vinegar
• salt and black pepper
• 1/4 cup olive oil

Salt the cucumbers and set aside for 10 minutes. Drain and wipe off with a paper towel. In a small bowl, combine red pepper with thyme, garlic and 1 Tbsp olive oil. Set aside.

Tapenade:
In a food processor combine olives, capers, lemon juice, garlic, sherry vinegar, salt to taste and olive oil. Blend to a thick paste and set aside in a small bowl.

Vinaigrette:
Combine vinegar with salt, pepper and olive oil. Stir vigorously and set aside.

To prepare toasts:
Rub the bread with the garlic on 1 side, then spread with a thin layer of tapenade; reserve some of the tapenade for the dressing. Garnish 8 of the slices with the egg and place a slice of olive on top of each. Set aside.

In a small bowl toss cucumber with a Tbsp of vinaigrette.

To assemble salad:
Arrange the ingredients on four serving plates in the following sequence:
First the mesclun, then the red pepper, tomatoes, cucumber, celery, green onions, anchovy fillets, tuna, and basil leaves. Scatter radishes over the top and sprinkle with lemon juice. Arrange tapenade toasts on the side of each plate, 2 with egg, 1 plain.

In a small bowl mix the remaining tapenade and 7 Tbsp of olive oil. Serve salad immediately and pass the dressing.