Nicoise Salad

Nicoise Salad

Let’s hop on a culinary journey to the French Riviera with our Niçoise Salad. This vibrant dish combines fresh cherry tomatoes, Kalamata olives, green beans, and canned tuna with hard-boiled eggs and a tangy Dijon vinaigrette. A taste of the Mediterranean in every bite!
And it is as easy to make as ever.


  • 1/4 cup freshly squeezed lemon juice
  • 2 Tbs Dijon mustard
  • 3/4 cup extra virgin olive oil
  • 1 Tsp kosher salt
  • Ten turns of freshly ground pepper (1/4 Tsp)


  • 10-12 fresh cherry tomatoes
  • One can of solid tuna in oil
  • 1 cup sliced radishes
  • 2 Tbs caper berries
  • 20 small Cornichon pickles
  • 3/4 cup green olives
  • 4-5 Pepperoncini peppers
  • 3/4 cup black olives (Kalamata)
  • 3/4 sliced pickled red peppers
  • 4-5 artichoke heart quarters
  • 3 sliced small cucumbers
  • 8-10 shoots steamed asparagus
  • 1/4 lb steamed green beans
  • boiled baby potatoes
  • Two halved-boiled eggs

Start with whisking together the dressing ingredients and set apart.
Arrange Niçoise salad ingredients on a big platter for a colorful look. Drizzle with the dressing and sprinkle some kosher salt and freshly ground pepper.

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