Indulge in the ultimate taste of the Mediterranean with this Nicoise salad recipe. Crisp green beans and chunks of tuna are combined with tender cooked potatoes, boiled eggs and a rainbow of other vibrant herbs and vegetables, all bathed in a bright-tasting tangy vinaigrette dressing.







green beans



white beans


Combine minced shallot, salt and garlic in a bowl with red wine vinegar. Let marinate 5 min.

Add a tablespoon of Dijon mustard, and black pepper.

Whisk until combined, then stream in the olive oil while whisking.

The dressing is ready to use when looks creamy and emulsified. Instead of whisking, shake the dressing in a lidded jar.

Cook potatoes until fork-tender in a pot of salted boiling water.

In the same pot, boil green beans for 3 minutes. Immerse in ice water.

Peel hard boiled eggs, then cut into halves or quarters. The green beans, potatoes and eggs can all be cooked up to 2 days ahead.

Slice tomatoes and potatoes in half. If using larger potatoes or tomatoes, cut into bite-size pieces.

Arrange the lettuce leaves over the bottom of a large serving platter.

Drizzle with about a teaspoon of the dressing.

Put the potatoes in a cluster on one side of the platter, adding a little more dressing.

Arrange the beans down the middle of the platter, then lightly drizzle with dressing.

Add the white beans.

Add the tomatoes, and another light layer of dressing

Break the tuna into large chunks and pile on top of the green beans.

Tear some of the olives in half and distribute over the salad.

Tuck the eggs in here and there. Spoon over a little more dressing.

Scatter the herbs over the salad. Serve with the remaining dressing on the side.