Easy Nicoise Salad
We love this salad in the depths of summer. You can use an many or as few eggs as you like. Bantam eggs look super cute served on top. This salad is naturally gluten and dairy free.
Steamer bag of small red potatoes or if you’re avoiding plastic, a bag or small red potatoes that you can steam or boil
Steamer bag of green beans or around 1/2 pound fresh green beans – rinsed, trimmed and steamed or boiled
1 (5 ounce) can tuna (or anchovies)
½-1/4 onion, thinly sliced
¼ cup or so pitted nicoise olives
A few tablespoons of chopped fresh herbs – parsley, thyme, chives, marjoram, etc.
mixed salad greens, about 8oz or so
3 hard-boiled eggs, peeled and quartered, or 8 bantam eggs, peeled and halved
1 cup cherry tomatoes, halved if they’re large
1 tablespoon capers or pickled nasturtium buds (optional)
Balsamic or lemon vinaigrette, or your choice of dressing
Steam or boil your potatoes until fork tender. Drain and cool. Steam or boil your green beans. Drain and cool, set aside.
Combine the green beans and potatoes in a large bowl. Add the tuna, the onion, the herbs, and the olives. Refrigerate for an hour or so if you prefer your salad chilled.
On a platter or in a large shallow bowl, toss the salad greens with the vinaigrette. Top with the potato mixture. On top of that, place the eggs, tomatoes, and capers (if using.) Serve and enjoy!