A modern variation replacing tuna with grilled salmon fillets and a lemon-dill vinaigrette.
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Whisk together the olive oil, lemon juice, chopped dill, and Dijon mustard in a small bowl to create the vinaigrette; season with salt and pepper.
Boil the halved potatoes in salted water for about 10-12 minutes until tender, then drain and toss with a spoonful of the vinaigrette while warm.
Blanch the green beans in boiling water for 3 minutes, then immediately plunge them into an ice bath to preserve their bright green color and crispness.
Brush the salmon fillets with olive oil and season with salt and pepper, then grill over medium-high heat for 4-5 minutes per side until just opaque.
Let the salmon rest for 3 minutes, then gently flake it into large chunks or leave the fillets whole depending on your presentation preference.
Arrange a bed of mixed greens on a large platter or individual plates.
Artfully compose the salad by placing the potatoes, green beans, halved eggs, tomatoes, and olives in distinct sections over the greens.
Top with the grilled salmon, sprinkle with capers if using, and drizzle the remaining lemon-dill vinaigrette over the entire dish before serving.
