Mediterranean Diet Friendly Classic Niçoise Salad

Total time45 min

Prep time25 min

Cook time20 min

Mediterranean Diet Friendly Classic Niçoise Salad

This composed salad platter brings together tender potatoes, crisp haricots verts, juicy cherry tomatoes, and briny olives and capers, all finished with a bright Dijon and red wine vinaigrette whisked with extra-virgin olive oil, shallot, and garlic. Oil-packed tuna and soft-cooked eggs add satisfying protein, while butter lettuce or romaine gives the whole platter a fresh, crunchy base. Each component is cooked and dressed separately before being arranged in clusters, so every bite carries its own texture and flavor without anything getting soggy. It's the kind of colorful, olive-oil-forward spread that fits naturally into a Mediterranean way of eating, built on vegetables, good fats, and simple seafood rather than heavy sauces or fillers. A scatter of fresh parsley at the end keeps things light and herby. This one's a genuinely solid pick if you're cooking for the Mediterranean Diet.

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Ingredients

4 servings

For the salad

1 lb small waxy potatoes (such as fingerling or baby yukon gold), halved
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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8 oz haricots verts or thin green beans, trimmed
4 large eggs
2 cans (5 oz each) oil-packed tuna, drained
1 head butter lettuce or romaine, leaves separated and torn
1 cup cherry tomatoes, halved
½ cup niçoise olives or kalamata olives, pitted
1 can (2 oz) anchovy fillets in oil, drained
Ingredient note
Use an anti-inflammatory vegetable oil like olive oil or avocado oil.
2 tbsp capers, drained

For the vinaigrette

1 tbsp dijon mustard
3 tbsp red wine vinegar
1 small shallot, finely minced
1 clove garlic, finely grated or minced
½ cup extra-virgin olive oil
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the potatoes in a large pot, cover with cold salted water by 2 inches, and bring to a boil over high heat. Cook until a paring knife slides through the center of a potato with no resistance, about 12–15 minutes. Use a slotted spoon to transfer the potatoes to a colander; leave the water boiling.
2
Drop the haricots verts into the same boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Transfer immediately to a colander and run under cold water until cool to the touch, then pat dry.

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