Niçoise-Style Salad
A Mediterranean classic featuring tuna, eggs, and seasonal vegetables tossed in a Dijon vinaigrette.
Ingredients
For the salad:
- 2 cups mixed salad greens (romaine, butter lettuce, or arugula)
- 1 cup cherry tomatoes halved
- ½ cup Niçoise or Kalamata olives
- ½ cup blanched green beans
- 1 cup boiled baby potatoes halved
- 2 hard-boiled eggs sliced
- ½ small red onion thinly sliced
- 1 can (5 oz / 140 g) tuna in olive oil drained (or use grilled fresh tuna)
- 2–3 anchovy fillets (optional, for extra umami flavor)
For the dressing:
- ¼ cup olive oil extra virgin
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- Juice of ½ lemon
- 1 tsp honey (optional, for balance)
- 1 small garlic clove minced
- Salt and freshly ground black pepper to taste
Instructions
- Wash and dry all salad greens and vegetables.
- Boil baby potatoes for about 10–12 minutes, until fork-tender. Let them cool, then slice.
- Blanch green beans for 2 minutes in boiling water, then transfer to an ice bath to keep them crisp.
- Hard-boil the eggs (about 9–10 minutes), then peel and slice.
- Drain the tuna and thinly slice the red onion.
Make the dressing:
- In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, honey (if using), and garlic until smooth and emulsified.
- Season with salt and pepper to taste.
Assemble the salad:
- Arrange the salad greens as a base on a large serving platter or individual plates.
- Neatly layer potatoes, green beans, tomatoes, olives, tuna, anchovies (if using), and eggs over the greens.
- Drizzle the dressing evenly over the salad.
- Finish with a sprinkle of freshly ground black pepper and a few fresh basil leaves if you like.
Notes
Useful tips:
- Make it vegetarian: Skip the tuna and anchovies, and add grilled halloumi or roasted chickpeas.
- Add crunch: Sprinkle toasted pine nuts or almonds just before serving.
- Prep ahead: Boil the eggs and potatoes up to a day in advance; keep the dressing in a sealed jar in the fridge for up to 3 days.
- Serving idea: Serve with a slice of crusty baguette and a chilled glass of rosé for the perfect summer meal.
Nutrition
Calories: 420kcal
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