Niçoise Salad

Niçoise Salad

Serves 4
Prep time 20 minutes
Cook time 5 minutes
Total time 25 minutes



  • 1 can water packed tuna, drained (if possible, a sustainable option)
  • 8 mini red or white potatoes (about 1.5 - 2 inches in diameter)
  • 1 large handful of fresh green beans (trimmed)
  • 1 head bib or boston lettuce (whatever you like will work just dandy though - washed and chopped)
  • 2 - 4 large eggs (hard cooked)
  • 1.5 cups cherry or grape tomatoes
  • 12 kalamata olives


  • 1/4 cup wine white vinegar
  • 1/4 cup extra virgin olive oil
  • 1 Medium shallot (minced)
  • 1 tablespoon whole grain dijon mustard
  • 1 tablespoon liquid honey
  • 1/4 teaspoon fine sea or kosher salt
  • 1/8 teaspoon freshly ground black pepper


For perfect hard cooked eggs, see our post on that very topic HERE!


1. In a pot with a steaming basket, bring water to a boil and steam potatoes for 10 minutes until just cooked through. They can also be boiled. Remove from heat, allow to cool before slicing each one in two.
2. Meanwhile in a medium pot, bring water to a boil over high heat. Drop green beans into boiling water and cook for 1.5 - 2 minutes. Strain and plunge immediately into ice water to stop the cooking.
3. Prepare the salad by arranging each of the ingredients in rows on a large plate or platter.
4. Prepare the dressing by combing all dressing ingredients in a small bowl and whisking thoroughly.
5. Drizzle the dressing over top of the salad ingredients. Sprinkle with additional salt and pepper to taste. Serve family-style.