There was a question, "How does Niçoise sound?". There was an answer, "Oooh, that sounds great! I'm excited for dinner now". An additional retort, "Well....It sounds good to me too, but I don't think I want to prep that much. Nevermind." A disappointed sigh; "sigh". Obligatory response; "Don't worry, I will come up with something good, you big baby."

And she did. And really, what is there to say? It satisfied my craving (and by satisfied, I mean I ate an entire serving bowl full. Judge away.) for the dish I was denied.  It consisted of considerably less prep for her, on one of those nights where you could just as easily throw something frozen in the oven. Another winning compromise. Go, us!

• approximately 1/2 of a 16 oz box of cooked barilla orzo *as with most of our recipes, there is room for flexibility.  I made the entire box and used about half.  Use more or less depending on your preference
• good quality jarred tuna -12oz
• 2 cups green beans, cooked
• 2 large tomatoes, diced
• 1 tablespoon capers, rinsed
•  1/4 cup kalamata or nicoise olives
• 1/4 cup feta cheese
• 1 handful fresh parsley, chopped 

 For Vinaigrette:

• 1/4 cup lemon juice
• 1 tablespoon honey
• 1 small garlic clove, minced
• 1 teaspoon oregano
• 1/4 cup olive oil
• salt TT

Make vinaigrette:  In small bowl combine lemon juice, honey, garlic, and oregano.  Slowly stream in olive oil, whisking constantly until emulsified. Add salt tt.

Layer ingredients in large bowl, individual bowls or small jars with lids ( these make great containers for individual lunches or a picnic).  Add vinaigrette to taste. Enjoy!