Description
A classic Niçoise Salad featuring tender baby red potatoes, crisp haricots verts, ripe tomatoes, and tuna, dressed with a bright and savory anchovy-lemon vinaigrette infused with fresh basil. This vibrant salad combines fresh vegetables, hard-boiled eggs, Kalamata olives, and fragrant herbs for a flavorful and satisfying meal perfect for warm weather.
Ingredients
Scale
Vinaigrette
- 1 large garlic clove, minced
- 2 anchovy fillets, chopped
- 1/4 teaspoon salt, more as needed
- 2 tablespoons lemon juice
- 3/4 teaspoon grated lemon zest
- 1/2 teaspoon Dijon mustard
- 1/3 cup olive oil, more as needed
Salad
- 1/4 pound baby red potatoes
- 1/2 pound haricots verts or green beans
- 1 tablespoon finely chopped basil
- 8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
- 2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
- 2 (6 or 7-ounce) cans tuna packed in olive oil, drained
- 4 hard-boiled eggs (optional)
- 1/2 cup pitted kalamata olives, sliced
- Black pepper, for serving
- Flaky sea salt, for serving
- Torn basil leaves, for serving
Instructions
- Make the vinaigrette: Using the flat side of a knife, smash the garlic clove, anchovy fillets, and salt into a paste. Transfer the paste into a small bowl and stir in the lemon juice, lemon zest, and Dijon mustard. Slowly whisk in the olive oil while stirring constantly until the vinaigrette is emulsified. Adjust seasoning with salt if needed.
- Cook the potatoes and haricots verts: Place the baby red potatoes in a medium pot and cover with 2 to 3 inches of cold salted water. Bring to a boil and cook the potatoes until fork-tender, about 10 to 15 minutes. Add the haricots verts or green beans during the last minute (or a few minutes for regular green beans depending on thickness) of cooking. Drain the vegetables and allow them to cool until warm enough to handle but not hot.
- Toss potatoes and haricots verts with vinaigrette and basil: Halve the potatoes and transfer them along with the haricots verts to a small bowl. Toss gently to coat with some (but not all) of the vinaigrette. When cooled completely, mix in the finely chopped basil.
- Assemble the salad: On a large platter or four individual plates, arrange the dressed potatoes and haricots verts, radishes or cucumbers, tomatoes, and tuna. If using, add the hard-boiled eggs. Scatter the sliced Kalamata olives on top and drizzle with the remaining vinaigrette.
- Garnish and serve: Finish with a sprinkle of black pepper, flaky sea salt, and torn basil leaves to taste. Serve immediately for best flavor and texture.
Notes
- Hard-boiled eggs are optional but add extra protein and richness.
- Use fresh, high-quality tuna packed in olive oil for best flavor.
- If haricots verts are unavailable, substitute with thin green beans.
- Adjust seasoning in the vinaigrette according to taste; anchovies add saltiness so be careful with additional salt.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
Keywords: Niçoise Salad, French salad, tuna salad, potato salad, haricots verts, anchovy vinaigrette, healthy salad
