Salade Niçoise

Those are some sun-ripened tomoatoes down
there, lolling around on that bed of green. Nude
— nothing cheesy. Some pear-shaped,
some round, some plums
frankly exhibitionist

Well, why not flaunt it if you think you have it?

Young haricots verts, their slender nibs,

European reds, peeled and oiled, bulbous,
            firm against the ballast of air only.

Gamey Sicilian tuna. Anchovies of Spain.

Unctuous egg halves straddling the top
white flecks here and there —
            herbed onion can be such a tease —
perfect foil to the Niçoise heat,

nail-biting adolescents from a far-off realm
panning the luscious plate.

— P.Q. Perron