Salad Nicoise is a French salad and it’s name comes from the type of olives used in it. My mom made this for the first time a few years ago and I was immediately hooked. It is one of my favorite summertime meals because it’s light, simple, healthy and absolutely delicious! Using fresh ingredients from my local farmer’s market amps up the flavors even more. The recipe doesn’t call for it but fresh asparagus is delicious in this salad as well.
When it’s too hot to turn the oven on or if you’re just trying to eat healthier, I highly recommend this delicious salad. To make it even more filling add some crispy French bread and you have the perfect meal!
- 8 tiny new potatoes, about 3/4 lb
- 1 lb. fresh green beans, cooked to crisp-tender and drained (21/2 c. canned)
- 1/2 c. Nicoise olives or ripe olives
- 1/4 c. snipped fresh parsley, or 1 tsp. dried parsley
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 8 plum tomatoes, quartered (or grape tomatoes)
- 4 hard boiled eggs, sliced
- 1 12 oz. can tuna, drained
- 1/4 c. red wine vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. finely snipped parsley or chives
- 1/2 c. olive oil
- Cook the potatoes in boiling water for about 10 mins. or until just tender. Drain, cut into quarters and place in a large bowl.
- Stir in the green beans, olives, parsley, salt and pepper.
- Add the tomatoes and eggs. Drizzle the entire salad with the vinaigrette then gently toss to combine.
- Flake the tuna and spoon on top of the vegetables.
- Refrigerate or serve immediately.
- In a small bowl whisk together the vinegar, mustard, sugar, salt, pepper and parsley or chives. Gradually whisk in the olive oil and continue whisking until thickened slightly.