Niçoise-inspired salad
Get ready to dive into a fresh and flavorful adventure with this Niçoise-inspired salad! One of the best things about this recipe is how it combines the convenience of using packaged ingredients while still delivering a refreshing and satisfying experience. But let's not forget the real hero here—the dressing! It's the secret sauce that brings all the delicious elements together, adding a tangy and herby kick. Picture a colorful medley of crisp greens, tender baby potatoes, juicy tomatoes, crunchy green beans, flaky tuna, and briny black olives, all mingling in perfect harmony. With veggies, carbs, and protein in one bowl, this salad makes for a complete and balanced meal.
Servings: 2 large salads
Ingredients
Vinaigrette
- 1/3 cup lemon juice
- 3/4 cup olive oil
- 3 tablespoons finely chopped red onion
- 1 tablespoon oregano
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and freshly ground black pepper
Salad
- 2 cans tuna drained
- 1 pound baby potatoes
- 3-4 cups greens of choice I use mixed greens, but Romaine lettuce, spinach, butter lettuce, etc., can all work!
- 1/2 cup baby tomatoes halved
- 1/4 of a large red onion thinly sliced
- 1 cup green beans steamed or boiled
- 1/4 cup black olives
Instructions
- In a small bowl or jar, whisk together the lemon juice, olive oil, finely chopped red onion, oregano, Dijon mustard, maple syrup or honey, salt, and black pepper. This will be the vinaigrette for your salad. Set aside.
- Thinly slice the red onion and place the slices in a bowl of water. Let them soak while you prepare the other ingredients. This will help mellow out the onion's sharp bite.
- Cut the baby potatoes in half. Place the halved baby potatoes in a pot of salted water and bring to a boil. Boil until tender. This process will be faster because the potatoes are halved. Drain and set aside.
- Preheat the oven or air fryer to a medium-high heat setting. Transfer the cooked baby potatoes to the oven or air fryer and cook for a few minutes until the outside becomes crispy. Keep an eye on them to prevent burning.
- In the meantime, steam or boil the green beans until they are crisp-tender. Drain and set aside.
- In a large salad bowl, add the greens of your choice. Add the halved baby tomatoes, sliced red onion, green beans, crispy baby potatoes, and black olives.
- Open and drain the cans of tuna, then flake the tuna into chunks and add it to the salad.
- Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
- Serve immediately and enjoy your refreshing Niçoise-inspired salad!
Notes
- Make-ahead Preparation: You can prepare the vinaigrette in advance and store it in an airtight container in the refrigerator for up to one week. This allows the flavors to meld together. Similarly, you can boil the baby potatoes and steam or boil the green beans ahead of time. Just keep them refrigerated until you are ready to assemble the salad.
- Serving Suggestions: Niçoise-inspired salad is traditionally served chilled or at room temperature. It makes a delightful main course for a light lunch or dinner. You can also serve it as a side dish alongside grilled fish or chicken.
- Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep well for up to 2-3 days. However, it is best to separate the vinaigrette and keep it separately. Before serving the leftovers, give the salad a gentle toss and add more dressing if needed.
- Customization: Feel free to customize your Niçoise-inspired salad according to your preferences. You can add additional ingredients such as hard-boiled eggs, roasted bell peppers, or even artichoke hearts. This versatile salad allows for creativity and adaptation.