Summer salad with tuna and Gabriella's salad dressing (4-6 pers.)

A recipe from Marita and Andreas Kurelbaum, Brake

4 peppers, all colours, 4 tomatoes, 1 onion, 1/2 iceberg lettuce, 1/2 can of corn, 1/2 cucumber, 1 can of tuna in its own juice, 1 hard-boiled egg, black, freshly ground pepper, fondor, fresh lettuce herbs, fresh or dried basil, Gabriella's salad dressing to taste.

Cut the vegetables into small cubes, wash and chop the salad. Rinse the corn, drain the tuna, peel the cucumber and cut into small cubes. Put everything into a salad bowl, turn the pepper mill 3-4 times and add approx. 1/2 teaspoon of fondor. Lift everything well, add Gabriella's salad dressing and lift again. Cut the boiled egg into slices and garnish the salad with it. Instead of tuna you can also have freshly roasted and seasoned chicken breast strips.