Salade Niçoise

Ingredients

• 2 medium potatoes - waxy potatoes such as Charlotte or new potatoes
• 100 g green beans - trimmed and cut into 2-inch pieces
• 2 large eggs - hard-boiled
• 200 g tuna - canned in olive oil, drained
• 10 pieces black olives - preferably Niçoise or Kalamata
• 1 medium tomato - ripe and diced
• 1 small cucumber - peeled and diced
• 1 tbsp capers - rinsed
• 1 tbsp fresh basil - torn into small pieces
• 2 tbsp extra virgin olive oil - for dressing
• 1 tbsp red wine vinegar - for dressing
• to taste g salt - for seasoning
• to taste g black pepper - for seasoning

Step-by-step instructions

1. Bring a pot of salted water to a boil. Add the potatoes and cook for about 10 minutes or until tender. Add the green beans during the last 3 minutes of cooking. Drain and let cool.
2. While the potatoes and green beans are cooking, hard-boil the eggs by placing them in cold water, bringing to a boil, then simmering for 9-10 minutes. Cool in cold water, peel, and quarter them.
3. In a serving bowl, combine the diced tomato, cucumber, olives, capers, and drained tuna. Add the cooled potatoes and green beans.
4. Drizzle the olive oil and red wine vinegar over the salad, and season with salt and pepper. Gently toss to combine all ingredients.
5. Top the salad with the quartered hard-boiled eggs and scatter the fresh basil over the top before serving.

Serving suggestion

Traditionally served chilled or at room temperature, enjoy with a crusty baguette and a glass of rosé wine.

Nutrition per serving (estimated)

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