Nicoise Salad

Makes 2 servings. 15 minute cook time.

Try it with fresh grilled tuna steaks instead of canned tuna for a sophisticated version.



  • 2 tbsp red wine vinegar

  • 3 tbsp extra virgin olive oil (you'll want to use the good stuff)

  • 1 tbsp shallot, minced

  • 1 tbsp fresh basil, minced

  • 1 tbsp fresh oregano, minced

  • ½ tbsp fresh thyme, minced

  • 1 tsp dijon mustard

  • ½ tsp salt

  • ½ tsp pepper, freshly cracked


  • 1 can tuna (skipjack likely to have the least mercury content)

  • 2 eggs

  • 2 red potatoes, small, quartered

  • 1 head boston lettuce

  • 12 cherry or grape tomatoes, halved

  • 1 shallot, small, thinly sliced

  • 12 olives, kalamata or nicoise or whatever your preference

  • ¼ cup corn kernels


  1. In a mason jar, combine all vinaigrette ingredients and shake thoroughly until well combined and has taken on a slightly creamy texture.

  2. Bring pot of water to a boil and add salt.

  3. Add quartered potatoes to salted boiling water and let cook 10-12 minutes, until fork tender. Remove from water and set aside to cool.

  4. Bring water back to a boil and add eggs. For a soft yellow centre, cook for 5½ minutes, for hard, 8 minutes. Remove from water, cool under running cold water and set aside.

  5. In individual bowls, combine equal parts lettuce, tuna, tomatoes, shallot, olives, corn and potatoes.

  6. Peel eggs and place one on top of each assembled salad.

  7. Pour vinaigrette over each salad and serve.

This recipe is adapted from Simply Recipes' Niçoise Salad recipe.