This delicious Nicoise Salad recipe uses basic ingredients found at most grocery stores to create a gorgeous, colorful, and protein-packed main dish.
- 1 can of good quality tuna packed in olive oil (we used Genova Yellow Fin Tuna)
- 2 C baby romaine lettuce leaves, green and red
- 2 C baby arugula leaves
- 3/4 pound small red potatoes, unpeeled
- 1/4 C red onion, minced
- 1/4 C Kalamata olives, pitted (use Niçoise if available), optional*
- 1/4 C French green beans (haricot verts are typically found packaged in the herbs section of the produce dept.)
- 2 hard-boiled eggs, quartered
- 10 cherry tomatoes, halved
- 2 T red wine vinegar
- 3 cloves garlic, peeled and minced
- 2 T red onion, minced
- 3/4 C extra-virgin olive oil
- 1 t salt
- 2 t freshly ground black pepper
- 2 T Dijon mustard
- Fresh lemon slice
- Start by making the dressing. Place the olive oil, red wine vinegar, salt, pepper, minced garlic, mustard and minced onion into a medium-sized bowl and whisk together until emulsified. Finish the dressing with a squeeze of lemon. Taste and adjust seasoning if desired. Before adding more salt, beware that the tuna and olives are very salty!
- Place the whole potatoes in a medium pan and cover with cold water. Boil until fork-tender, drain, and set aside to cool.
- Place the green beans in a small saucepan, cover with cold water and boil for 3-4 minutes. Immediately rinse with cold water to stop the cooking process. Set aside to rest.
- Combine the salad greens and arugula and toss with 2 T. of dressing.
- Dress the green beans with 1 t. of dressing.
- Cut the potatoes in half and dress with 2 T. of dressing.
- Assemble the salad: Divide the lettuce and arugula in half on two plates, creating a bed of greens for the other ingredients. In a circle around each plate, place the green beans, tomatoes, hard-boiled eggs, potatoes, and pitted Kalamata olives in separate piles. Divide the tuna in half and mound each half onto the center of each plate (see photograph).
- Serve and enjoy!
Note: This recipe is easily doubled.
You will have leftover salad dressing to serve on the side or for other dishes.
*If you prefer using water-packed tuna, you will want to drizzle a bit of salad dressing on top of the plate before serving or serve the dressing on the side.
*Kalamata olives are quite salty — substitute lower salt olives or omit if you are avoiding salt in your diet.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stove top
- Cuisine: French
Keywords: nicoise salad recipe, nicoise salad dressing, nicoise salad ingredients, nicoise salad, tuna salad