Nicoise Salad is one of my family’s all time favorite meals, especially in the summer. It is easy, quick, delicious, and healthy. Need I say more. But, I also love to serve it for a crowd for a relaxed meal that still is sure to please. When I serve a crowd, though, I serve it broken down, so people can make their own plates and pick and choose how they want to construct their salad. I also often use both tuna and salmon, since not everyone loves tuna (I know weird!) like we do.
I use a simple Champagne Vinegar Dressing that I shake up in a ball jar for serving. But, feel free to use your own favorite vinegar-based dressing. Whatever you decide, I STRONGLY suggest that you allow the flavors of the food to shine through and not dress the salad too heavily.
This recipes serves 4 – 6
For the Salad
- 1 lb. potatoes, boiled until tender (I either use small yukon or red potatoes sliced in half, but if I don’t have, I just quarter potatoes)
- 2/3 pound green beans, blanched
- 3/4 pounds cherry tomatoes, halved
- 1⁄2 cup black Niçoise olives
- 4 hard-boiled eggs, quartered
- 1 sliced cucumber
- 1/2 cup diced red onions
- 2-3 head romaine lettuce
- 2-3 tuna steaks seared on the grill (if you don’t have you can substitute with a great quality jarred tuna)
Now, you can use other veggies if you want. There is no true science here at all! I have added beets before as well as roasted red peppers.
For the Dressing
- 2/3 cup champagne vinegar
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard or 1/2 teaspoon mustard powder
- 1 finely chopped clove of garlic
- 2 tablespoons honey
- 1 shallot, minced or you can use 1/4 of a red onion
- 1 teaspoon chopped oregano
- 1 teaspoon basil or thyme (you pick)
- Salt and pepper to taste, but best to use Kosher Salt
Place all of the ingredients in a ball jar, put the lid on, and shake, shake, shake.
NOTE: I always put in the liquid first. If you use fresh herbs, first crush in your hands or chop and allow them to sit for a while in the vinegar and oil after shaking, and then reshake.
And now for the fun part – simply arrange all of the veggies on a giant platter, add the tuna and let everyone make their salad, drizzle on the dressing, and enjoy both the taste and the look of your work of art!
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Sherry is one of the TriWivesClub’s founders. She is also a contributor at TravelingMom & Challenge Family. She has been her triathlete husband’s biggest supporter and co-traveler for over 15 years. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include running, traveling, real food, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.