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summer evening salad recipe

Fresh Niçoise Salad

This vibrant Niçoise salad combines crisp vegetables, protein-rich tuna, and briny olives for a light yet satisfying Mediterranean meal. The tangy dressing perfectly complements the colorful array of ingredients, creating a balanced dish that's both nutritious and visually stunning.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small red onion cut into rings
  • 2-3 tomatoes skinned and chunked
  • 1 clove garlic crushed
  • 1/3 cup olives Niçoise or kalamata
  • 8 ounces tuna drained and flaked
  • lettuce leaves of your choice
  • 8 ounces green beans cooked until crisp-tender
  • 2-3 eggs hard-boiled and quartered
  • capers optional
  • 2-3 tablespoons olive oil
  • 1 tablespoon white wine or sherry vinegar
  • 1 tablespoon mixed herbs finely chopped (parsley, chives, and tarragon)
  • salt and pepper to taste

Equipment

  • Large bowl
  • Whisk
  • Serving platter

Method
 

  1. Prepare the dressing by whisking together olive oil with white wine or sherry vinegar until emulsified. Add a pinch of salt, fresh pepper, and the finely chopped mixed herbs.
  2. In a large bowl, gently toss the green beans, most of the hard-boiled eggs (reserving one for garnish), red onion rings, chunked tomatoes, flaked tuna, crushed garlic, and about half of the olives with the prepared dressing.
  3. Season with salt and pepper to taste, adjusting until flavors are balanced.
  4. Line your serving dish with lettuce leaves, creating a bed for the salad.
  5. Mound the dressed mixture in the center of the lettuce bed, arranging thoughtfully for visual appeal.
  6. Artfully place the reserved egg quarters around the salad, along with the remaining olives and optional capers for extra flavor.

Notes

For the best flavor, allow the salad to rest for about 10 minutes before serving to let the dressing permeate the ingredients. This salad makes an excellent make-ahead lunch—just keep the dressing separate until ready to serve. Leftovers can be refrigerated for up to 2 days, though the lettuce may wilt slightly.
For a heartier variation, consider adding boiled baby potatoes or artichoke hearts. Anchovy fillets make a traditional and flavorful addition if desired.