This easy salad is a taste of the French Riviera with fresh ingredients that will remind of summertime.
4 hardboiled eggs
1 large cucumber, sliced
1/4 cup radishes, sliced
1 red onion, sliced
1 cup roasted red peppers, sliced
3/4 cup white vinegar
2 tsp sugar
2 cans of tuna
1 cup of black olives
4 cups spring mix or frisée lettuce
1/4 cup red wine vinegar
1/2 cup olive oil
1 Tbsp Herbs de Provence
1 tsp Dijon mustard
salt and pepper to taste
Bring a small pot of water to boil and gently add four eggs.
While the eggs are cooking, wash and prep the vegetables.
Start with the red onion, using a sharp knife or mandoline to thinly slice.
In a small bowl or jar, stir together the white vinegar and sugar. Then add the sliced red onion for quick pickled onions. Let them soak in the vinegar while you prep the rest of the salad and wait for the eggs.
Prep the rest of the vegetables, cutting the tomatoes into quarters and slicing the cucumbers, radishes, and red pepper.
To make the dressing, add the red wine vinegar, olive oil, Herbs de Provence, and mustard to a mason jar. Close the lid tightly and shake until the ingredients are well blended.
Once the eggs are done, add them to an ice bath to let them cool for 3-5 minutes. Peel the eggs, then cut each in half.
Assemble your salad and serve with your homemade dressing.
You can skip pickling the red onion and choose to add it raw if you prefer.
You can use raw or roasted red peppers (or both!)
- Category: Salad
- Cuisine: French
Keywords: Nicoise Salad, Salad Nicoise, French Salad, Tuna Nicoise