Inspired by the classic French Niçoise salad, this version omits anchovies and capers, offering a fresh and vibrant alternative. This salad combines protein-rich tuna, crisp vegetables, creamy potatoes, and tangy olives, creating a delightful array of flavors and textures. Ideal for a nutritious lunch or a light dinner, this versatile salad caters to various dietary preferences and is simple to adapt to individual taste. Enjoy the wholesome goodness packed in every bite of this easy-to-prepare dish.
Ingredients
- 2 cans tuna, drained
- 1 lb baby potatoes, halved
- 1/2 cup green beans, trimmed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
Instructions
- Boil the potatoes in salted water until fork-tender, about 10 minutes. Drain and set aside to cool.
- Blanch the green beans in boiling water for 2 minutes. Immediately transfer to an ice bath to stop the cooking process. Drain well and set aside.
- In a large bowl, mix together the tuna, cooked potatoes, blanched green beans, cherry tomatoes, olives, red onion, and basil leaves.
- In a separate small bowl, whisk the olive oil, red wine vinegar, and dijon mustard. Season the dressing with salt and pepper.
- Drizzle the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
- Chill the salad briefly or serve immediately at room temperature.
Keywords: Nutritious, French Salad, Vegetable, Protein, Fresh
Spice Rack: Salt, Pepper, Dijon Mustard
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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