This composed platter is a study in classic Mediterranean textures: waxy potatoes simmered to tender perfection, snappy green beans, and jammy soft-boiled eggs all arranged over a bed of crisp mixed greens. Oil-packed tuna and briny Niçoise olives bring hearty, savory flavor, while juicy cherry tomatoes add brightness in every bite. The vinaigrette is where this dish really shines — a sharp whisk of red wine vinegar, Dijon mustard, minced shallot, and garlic, slowly emulsified with good extra-virgin olive oil into a glossy, tangy dressing that ties every component together. Each element gets arranged in its own cluster rather than tossed together, so you get distinct pops of flavor and texture with every forkful, finished with a scatter of fresh parsley. It's a naturally vegetable-forward, olive-oil-driven plate that fits beautifully into a Mediterranean way of eating, no elaborate cooking skills required — just good simmering, careful whisking, and a little composition on the platter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Use an anti-inflammatory vegetable oil like olive oil or avocado oil.
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 with no resistance, about 12–15 minutes. Using a slotted spoon, transfer the potatoes to a cutting board; keep the water at a boil.
Add the green beans to the same boiling water and cook until bright green and just tender with a slight snap, about 3–4 minutes. Transfer with the slotted spoon to a colander and rinse under cold running water until cool to the touch. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
