1. Prepare the Salad Components:
Hard-boiled eggs: Place eggs in a pot of water and bring to a boil. Once boiling, reduce heat and simmer for 10-12 minutes. Let cool, then peel and cut into quarters.
Green beans: Steam or blanch the green beans for about 3-4 minutes until tender but still crisp. Drain and set aside.
Baby potatoes: If using fresh potatoes, boil them until tender, then slice into rounds. If using roasted potatoes, simply warm them before adding to the salad.
Tuna: Drain the tuna from the can (if using canned tuna) and break it into pieces. You can also use grilled or seared fresh tuna for a more elevated version.
2. Prepare the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
3. Assemble the Salad:
In a large salad bowl or on individual plates, arrange the mixed greens, cherry tomatoes, cucumber slices, red onion, olives, eggs, green beans, potatoes, and tuna.
4. Dress the Salad:
Drizzle the dressing over the salad and toss gently to combine, ensuring everything is well-coated.
5. Serve:
Garnish the salad with fresh herbs, such as parsley, basil, or tarragon, and serve immediately. You can also add a few extra olives or a sprinkle of flaky sea salt on top.
Tips:
Make it Vegan: Skip the tuna and eggs, and replace them with chickpeas or roasted tempeh for protein.
Add a Cheese: For a more indulgent version, add some crumbled feta cheese or fresh goat cheese.
Serve with Bread: Serve this salad with a side of crusty French baguette or pita for a complete meal.
This Nicoise Salad is the perfect combination of fresh vegetables, protein, and a zesty dressing, making it a refreshing and satisfying dish for any occasion. Enjoy!