Name: Niçoise-Style Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large Heirloom tomatoes, varied colors, sliced; 1 lb Baby potatoes, halved; 8 oz Fresh green beans, trimmed; 4 count Large eggs, hard-boiled and quartered; 2 cans Tuna in olive oil, drained; 0.5 cup Niçoise olives, pitted; 1 large Red shallot, thinly sliced; 0.33 cup Extra virgin olive oil; 2 tbsp Red wine vinegar; 1 tbsp Dijon mustard; 1 tbsp Capers, drained

French

Niçoise-Style Tomato Salad

This vibrant Niçoise-style tomato salad brings the flavors of the French Riviera to your table with sun-ripened tomatoes and savory accents. It is a hearty yet refreshing meal that balances protein-rich tuna and eggs with crisp seasonal vegetables.

Prep

15m

Cook

30m

Serves

Calories

500kcal

Qty	Ingredient
4 large 800 g	Heirloom tomatoes, varied colors, sliced
1 lb 450 g	Baby potatoes, halved
8 oz 225 g	Fresh green beans, trimmed
4 count 4 count	Large eggs, hard-boiled and quartered
2 cans 320 g	Tuna in olive oil, drained
0.5 cup 75 g	Niçoise olives, pitted
1 large 40 g	Red shallot, thinly sliced
0.33 cup 80 ml	Extra virgin olive oil
2 tbsp 30 ml	Red wine vinegar
1 tbsp 15 g	Dijon mustard
1 tbsp 15 g	Capers, drained

2 Method

Step 1. Place the baby potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain and let cool.

Step 2. Blanch the green beans in boiling water for 3 minutes, then immediately transfer to an ice bath to preserve their bright green color. Drain and pat dry.

Step 3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper to create the vinaigrette.

Step 4. On a large serving platter, arrange the sliced heirloom tomatoes as the base.

Step 5. Artfully arrange the cooked potatoes, green beans, tuna chunks, hard-boiled eggs, and Niçoise olives over the tomatoes.

Step 6. Scatter the sliced shallots and capers over the top.

Step 7. Drizzle the entire salad generously with the vinaigrette and serve immediately.

·
Use high-quality tuna packed in olive oil rather than water for a richer flavor.
·
Don't overcook the green beans; they should still have a slight 'snap'.
·
Salt your tomatoes 5 minutes before assembling to draw out their natural juices.
·
Authentic Niçoise olives are small and brownish-black; Kalamata olives are a good substitute if you can't find them.

? FAQ

Can I make this salad ahead of time?

You can prep the potatoes, beans, and eggs up to 24 hours in advance, but assemble and dress the salad just before serving to keep the tomatoes fresh.

What is the best type of tomato to use?

Heirloom tomatoes offer the best flavor and color variety, but beefsteak or vine-ripened tomatoes also work well.

Is this salad served warm or cold?

It is traditionally served at room temperature, though the potatoes and beans can be slightly warm when added.

Can I use fresh tuna instead of canned?

Yes, seared fresh ahi tuna steaks sliced into strips make an elegant and delicious substitution.