Nicoise Salad
My take on the Nicoise Salad is light and bright with a ton of fresh herbs and a really addictive vinaigrette that you’ll love.
Prep Time20 mins
Marinating Time30 mins
Total Time50 mins
Course: Salad, Dinner, Lunch
Cuisine: French
Author: Gaby
For the Lemon Chive Vinaigrette
- 1 lemon juiced
- 1 tablespoon champagne vinegar
- 2 cloves garlic finely chopped
- 1 shallot finely chopped
- 1/3 cup olive oil
- ¼ cup chives
- kosher salt and freshly cracked black pepper to taste
For the Marinated Tomatoes
- 1 ½ cup tomatoes quartered
- ½ red onion thinly sliced
- 2 teaspoons dried oregano
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Kosher salt and freshly cracked black pepper
For the Salad
- 2 6- oz cans Genova Albacore Tuna in Olive Oil Very Low Sodium in Easy Open Cans
- 1/3 lb Haricot Verts blanched
- 4-5 Persian cucumbers thinly sliced
- 5-6 cups market lettuce Butter Lettuce, Little Gem
- ½ cup black olives pitted
- ½ cup castelvetrano olives pitted
- 1 Roasted Red Bell Pepper sliced
- 1 cup Breakfast Radishes quartered
- Fresh Dill chopped, for sprinkling over
- Fresh Chives chopped, for sprinkling over
For the Lemon Chive Vinaigrette
For the Marinated Tomatoes
Combine the tomatoes, red onion, oregano, olive oil, red wine vinegar, salt and pepper in a large bowl and toss to combine. Let marinate for at least 30 minutes.
For the Salad
On a large serving platter, arrange the market lettuce with piles of the tuna, blanched haricot verts, cucumbers, both kinds of olives, red bell pepper and breakfast radishes. Sprinkle with the fresh herb and serve with the vinaigrette.