Niçoise Salad
This isn’t your sad desk salad—it’s a colorful, protein-packed beauty straight from the French Riviera. Featuring tuna, hard-boiled eggs, cherry tomatoes, and anchovies, it’s basically a vacation in a bowl (minus the sunburn and overpriced espresso).
Equipment
- Large salad bowl
- Small pot (for boiling eggs)
- Knife
- Cutting board
- Serving platter or large plate
- Spoon or tongs for mixing
Ingredients
- 6 cups green leaf lettuce or any mixed greens
- 3 large eggs hard-boiled and peeled
- 5 ounces canned tuna in olive oil drained
- 1 ¾ cups cherry tomatoes halved
- ½ cup pitted black olives
- 1 green onion sliced into rounds
- 1 tablespoon chopped anchovy fillets
- 3 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Prep the Base: Tear or chop the greens into bite-size pieces and toss them into a big salad bowl.6 cups green leaf lettuce or any mixed greens
- Add the Tomatoes: Wash and slice the cherry tomatoes in half. Add them to the bowl with the greens.1 ¾ cups cherry tomatoes
- Olives and Onion Time: Toss in the black olives and thinly sliced green onion for a little bite and briny goodness.½ cup pitted black olives, 1 green onion
- Get Anchovy with It: Chop up the anchovies and sprinkle them in. Don’t skip this—they bring the umami magic.1 tablespoon chopped anchovy fillets
- Dress It Up: Drizzle in the olive oil and sprinkle with salt. Gently toss everything to combine and evenly coat the ingredients—do this before adding the tuna and eggs so they stay pretty on top.3 tablespoons olive oil, Salt
- Tuna Time: Gently place the drained tuna on top of the salad. Keep it in chunks for maximum drama.5 ounces canned tuna in olive oil
- Finish with Eggs: Slice the hard-boiled eggs in half or quarters and place them artfully (or casually—your call) around the salad.3 large eggs
- Final Touch: Add a crack of black pepper and a final splash of olive oil if you’re feeling generous. Serve immediately and act like you’re dining beachside in Nice.Black pepper