15 mintime
Easydifficulty
4Servings
—Rating
Quick Niçoise Salad
70% authentic · French
A simplified Niçoise salad for busy days. Uses pre-cooked elements and fewer components, but still captures the essence of the classic dish.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Canned tuna in olive oil2 cans (6 oz each)
- Pre-cooked baby potatoes1 lb
- Cherry tomatoes1 pint
- Large eggs4
- Canned black olives1/2 cup
- Lemon juice2 tbsp
- Dijon mustard1 tsp
- Extra virgin olive oil4 tbsp
- Saltto taste
- Black pepperto taste
- Waterfor boiling
Steps
- 1
Hard-boil eggs if not already cooked. Peel and cut into wedges.
- 2
Halve cherry tomatoes. Drain and rinse pre-cooked baby potatoes.
- 3
Drain tuna and flake.
- 4
Whisk together lemon juice, Dijon mustard, salt, and pepper. Slowly whisk in olive oil.
- 5
Arrange potatoes, tomatoes, tuna, egg wedges, and olives on plates. Drizzle with dressing.
