NICOISE SALAD is the classic French Riviera summer salad recipe!

tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon provides omega-3s while sardines are often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: kalamata olives

Green olives are lower in calories, while kalamata olives can be found at lower prices.

Make the lemon vinaigrette by whisking together 1/3 cup olive oil, 1/4 cup lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, minced garlic, salt, and pepper.

Set the dressing aside.

Bring a small pot of water to a boil, reduce heat, and gently place eggs in the pot.

Bring back to a gentle boil and cook eggs for about 7 minutes for soft-boiled.

Prepare an ice water bath for the eggs.

In another pot, bring water to a boil, salt it, and add 2 cups of baby potatoes, cooking for about 15 minutes until fork-tender.

Remove potatoes with a slotted spoon and let cool.

In the same boiling water, blanch 6 ounces of green beans for 1-2 minutes and then transfer to the ice water bath.

Once potatoes are cool, slice them in half or quarters as needed.

Slice 1 cup of grape tomatoes in half.

Slice 1 English cucumber on a diagonal.

Thinly slice 1/2 red onion.

Peel the eggs and slice them after cooling in the ice water bath.

Use Castelvetrano and Kalamata olives for variety.

Use canned albacore tuna as the protein.

On a large platter, layer 4 cups of salad greens as the base, then arrange all the veggies and proteins on top.

Equipment Needed

Spice Level:

Dietary

Allergens