Nicoise Salad

Ingredients

• 1 lb Small new potatoes
• 1/2 lb Green beans
• 1 pint Cherry tomatoes
• 4 Hard-boiled eggs
• 1/2 cup Kalamata olives
• 6 oz Canned tuna in olive oil
• 1/4 Red onion
• 1/4 cup Fresh basil leaves
• 1/4 cup Olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 Garlic clove
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly, then quarter or halve them.

2. 2

   While the potatoes are cooking, steam or blanch the green beans until crisp-tender, about 5-7 minutes. Plunge them into ice water to stop the cooking process and maintain their color. Drain well.

3. 3

   Halve the cherry tomatoes and thinly slice the red onion.

4. 4

   In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.

5. 5

   Arrange the potatoes, green beans, cherry tomatoes, and red onion on a large platter or individual plates.

6. 6

   Cut the hard-boiled eggs into quarters and arrange them on the salad.

7. 7

   Flake the tuna into large pieces and add it to the salad. Distribute the kalamata olives evenly.

8. 8

   Drizzle the vinaigrette over the salad and garnish with fresh basil leaves. Serve immediately or chill for later.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.