Description
French Niçoise Summer Salad is a vibrant and refreshing dish that embodies the spirit of summer. This Mediterranean delight features a colorful medley of crisp vegetables, protein-rich tuna, and creamy hard-boiled eggs, all tossed in a zesty vinaigrette. Perfect for warm-weather lunches or as a stunning side at gatherings, this salad can be prepared in under 30 minutes, making it an ideal choice for busy days or impromptu picnics.
Ingredients
Scale
- 1 cup fresh green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1 can (5 oz) high-quality tuna packed in olive oil, drained
- 2 hard-boiled eggs, sliced
- 1/4 cup Kalamata olives, pitted
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- 1. Boil eggs: Place eggs in cold water. Bring to a boil over medium heat. Cover and turn off the heat; let sit for 9-12 minutes. Cool in ice water before peeling.
- 2. Cook green beans: Blanch green beans in boiling salted water for 3-4 minutes until tender yet crisp. Transfer to ice water to stop cooking.
- 3. Assemble salad: In a large bowl, combine cherry tomatoes, flaked tuna, olives, and cooled green beans.
- 4. Dress salad: Whisk together olive oil and balsamic vinegar with salt and pepper; drizzle over the salad mixture and toss gently.
- 5. Top with eggs: Arrange sliced hard-boiled eggs on top of the salad before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad (approx. 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 220mg