August 2025
When it’s too hot to turn on the oven, make this easy, south of France-inspired Nicoise salad for dinner. Packed with vegetables and protein from tuna and hard-boiled eggs, it’s a light but satisfying dinner that tastes as good as it looks.
Ingredients
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon Italian seasoning mix
- Pinch of salt and fresh ground pepper (or to taste)
- 1/2 pound fresh green beans, trimmed (use thin frozen green beans if desired)
- 3/4 pound baby potatoes, cut in half or quarters
- 4 large eggs
- 3 cups torn lettuce
- 1 cup grape or cherry tomatoes (use large, garden-fresh sliced tomatoes if available)
- 1/2 English cucumber, sliced
- 1/4 cup pitted black olives
- 2 5-ounce cans of tuna, drained
Tools
- Measuring cups and spoons
- Chef’s knife and cutting board
- Large saucepan
- Slotted spoon
- Mixing bowl
- Platter to arrange the salad
Instructions
1. Make the dressing. In a small jar or bowl, combine the olive oil, vinegar, mustard, honey, Italian seasoning mix, salt, and pepper. Shake or mix well. Adjust seasoning to taste. Set aside.
2. Fill the saucepan about half full with water and bring it to a boil. Add the potatoes and boil for about five minutes. Then, add the green beans and cook with the potatoes for another five minutes or until tender. If you have a steamer basket, you can steam the vegetables using less water. However, they may take longer to cook.
3. Once the vegetables are fork-tender, remove them from the pan using a slotted spoon, reserving the hot water in the saucepan. Place them in a mixing bowl and toss with half the dressing. Set aside.
4. Add the eggs to the boiling water, cover, turn off the heat, and let stand for 10 to 12 minutes, depending on how firm you like the yolk. Remove the eggs from the saucepan and run them under cold water. Let them sit until they’re cool enough to peel.
5. Line a serving platter with lettuce and arrange the green beans, potatoes, tomatoes, cucumbers, olives, tuna, and peeled and halved eggs. Drizzle the remaining dressing over the salad. Serve immediately.
