Classic French Niçoise Salad

Name: Classic French Niçoise Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups mixed salad greens; 2 cups green beans (trimmed and blanched); 12 ounces new potatoes (boiled and halved); 4 units hard-boiled eggs (peeled and quartered); 1 cup cherry tomatoes (halved); 1/2 cup Niçoise olives; 2 cans tuna (drained); 1/4 cup red onion (thinly sliced); 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon herbes de Provence; 1 clove garlic (minced); to taste salt and pepper

StandardFrenchLunchHealthyClassicMediterranean

⏱️ 20m PREP

🔥 10m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A traditional French salad from Nice, featuring fresh vegetables, hard-boiled eggs, tuna, and a classic vinaigrette.

Macronutrients per serving

grams

Protein

25.0g 34%

Fat

18.0g 25%

Carbs

30.0g 41%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

💧 Omega-3

20% DV

Promotes heart health

🌾 Fiber

24% DV

Aids in digestive health

☀️ Vitamin A

30% DV

Supports eye health

Ingredients

Main Ingredients

4 cups mixed salad greens
2 cups green beans trimmed and blanched
12 ounces new potatoes boiled and halved
4 units hard-boiled eggs peeled and quartered
1 cup cherry tomatoes halved
1/2 cup Niçoise olives
2 cans tuna drained
1/4 cup red onion thinly sliced

Vinaigrette

1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon herbes de Provence
1 clove garlic minced
to taste salt and pepper

Instructions

1 Start by preparing all the ingredients: trim and blanch the green beans, boil and halve the new potatoes, peel and quarter the hard-boiled eggs, and halve the cherry tomatoes.
2 Arrange the mixed salad greens on a large serving platter as the base for the salad.
3 Evenly distribute the blanched green beans, halved potatoes, quartered eggs, halved cherry tomatoes, and Niçoise olives over the salad greens.
4 Flake the drained tuna over the salad, and sprinkle the thinly sliced red onion on top.
5 In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, herbes de Provence, minced garlic, and salt and pepper to taste to make the vinaigrette.
6 Drizzle the vinaigrette evenly over the salad, ensuring all components are lightly coated.
7 Toss the salad gently to combine all ingredients, or serve with the dressing on the side for guests to add as desired.