Easy Nicoise Salad
Make an easy homemade Nicoise Salad with tuna, eggs, and fresh vegetables. Gluten-free, anti-inflammatory, and ready in 40 minutes.
Ingredients
- 1 pound small red potatoes, halved
- 8 ounces fresh green beans, trimmed
- 6 cups mixed salad greens or romaine lettuce, torn
- 1 can (5 ounces) albacore tuna in water, drained
- 4 large eggs
- 12 Kalamata olives, pitted
- 1 medium red bell pepper, sliced into strips
- 1 cup cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 6 anchovy fillets, finely chopped (optional)
- 1/4 cup fresh parsley, roughly chopped
- Sea salt to taste
- Fresh cracked black pepper to taste
- 1/2 teaspoon honey
Instructions
- 1
Place eggs in a pot of cold water and bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes until hard-boiled.
- 2
Boil red potatoes in salted water until fork-tender, about 12-15 minutes, then drain and cool slightly before halving.
- 3
Blanch green beans in the same boiling water for 4-5 minutes until bright green and crisp-tender, then transfer to ice water to stop cooking.
- 4
Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, honey, and anchovy fillets (if using) in a small bowl until emulsified.
- 5
Season the vinaigrette with sea salt and fresh cracked pepper to taste.
- 6
Arrange torn salad greens across a large platter or individual serving bowls as the base of your salad.
- 7
Peel cooled eggs and cut them into quarters, then scatter them evenly over the greens.
- 8
Arrange cooled potatoes, blanched green beans, bell pepper strips, and cherry tomato halves in organized rows on top of the greens.
- 9
Add drained tuna in small mounds across the salad, breaking it into chunks with a fork.
- 10
Scatter Kalamata olives and fresh parsley throughout the salad for color and freshness.
- 11
Drizzle the vinaigrette generously over the entire salad just before serving, allowing each element to be lightly coated.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| albacore tuna in water | wild-caught salmon fillet, cooked and flaked | Salmon provides omega-3 fatty acids and higher anti-inflammatory benefits with less mercury than some tuna varieties |
| red wine vinegar | apple cider vinegar with the mother | Contains beneficial probiotics and enzymes that support gut health and digestion |
| Kalamata olives | green Castelvetrano olives | Lower sodium content while maintaining the briny, Mediterranean flavor profile |
| anchovy fillets | miso paste (1 teaspoon) | Provides umami depth and probiotics for gut health without the strong fishy taste some find off-putting |
| honey | pure maple syrup | Contains polyphenols with antioxidant and anti-inflammatory properties beneficial for blood sugar stability |
| mixed salad greens | mixed dark leafy greens including spinach, arugula, and endive | Increases fiber content and polyphenol density for improved gut health and sustained energy |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 368 |
| Total Fat | 16g |
| Saturated Fat | 2g |
| Cholesterol | 205mg |
| Sodium | 485mg |
| Carbohydrates | 29g |
| Fiber | 8g |
| Sugar | 5g |
| Protein | 34g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
