Tuna, boiled egg and vegetable salad on wooden background

Salad / Seasonal - Summer

Summer Salad (Salad Niçoise)

4 Servings

Prep Time: 15 mins | Cook Time: 45 mins

Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Saucepan
  • Whisk
  • Mixing Bowl
  • Tongs
  • Mason Jar
  • Colander


  • ½ lb. fingerling or other small potato
  • ½ teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • Zest and Juice of 1 lemon
  • ⅓ cup olive oil
  • Kosher salt and freshly ground pepper to taste
  • 1 ½ cups water
  • ½ lb. string beans, tips and strings trimmed, cut in half
  • 8 oz. cherry or grape tomato, sliced in half
  • 1 small red onion, thinly sliced (about 1 ½ cups)
  • 1 cup niçoise or kalamata olives
  • 4 hard boiled eggs, quartered
  • 2 cans of tuna, packed in oil, drained


  1. Cook potatoes

    Place the potatoes in a saucepan, cover with cool water, and bring the water to a boil over high heat. Cover, reduce the heat to low, and boil gently for 25 to 35 minutes until the potatoes are tender but still firm when pierced with a fork. Drain into a colander and set aside to cool.

  2. Make dressing

    While the potatoes are cooking, make the dressing. In a mason jar or a large bowl, combine the mustard, garlic, lemon zest and juice, olive oil, and salt and pepper.

  3. Shake dressing

    If using a mason jar, place on lid and shake well until mixed if using a bowl whisk until it comes together.

  4. Taste and season

    Taste and adjust seasoning. Set aside.

  5. Boil water

    Bring the 1½ cups of water to a boil in a large saucepan.

  6. Cook beans

    Add the beans, cover, and boil over high heat for 1 to 3 minutes until just tender.

  7. Drain and cool beans

    Drain into a colander and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Set aside.

  8. Cut potatoes

    Once potatoes are cooled, cut them in half.

  9. Toss ingredients

    Using a large mixing bowl, toss together beans, potatoes, tomato, onion, and olives with 1-2 tablespoons of your dressing.

  10. Dress and serve

    Place on a large serving platter and top with eggs and the drained tuna. Drizzle some more dressing on top and serve family style.