Description
Jamie Oliver’s version of the Niçoise Salad is a modern spin on the French classic. It includes flaked tuna, boiled new potatoes, green beans, lettuce, cherry tomatoes, hard- or soft-boiled eggs, and olives, all brought together with a homemade vinaigrette. It’s a well-balanced dish that offers lean protein, fiber, and healthy fats.
Ingredients
For the salad:
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New Potatoes (300g / 10 oz, halved if large)
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Green Beans (150g / 5 oz, trimmed)
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Free-Range Eggs (2–4, depending on preference)
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Romaine Lettuce or Mixed Leaves (1 small head, chopped)
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Cherry Tomatoes (1 cup, halved)
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Tuna (1 tin or 1 fresh tuna steak, seared and sliced)
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Black Olives (a handful, pitted – preferably Niçoise or Kalamata)
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Red Onion (½, finely sliced – optional)
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Fresh Parsley or Basil (for garnish)
For the dressing:
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Extra Virgin Olive Oil (3 tbsp)
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Red Wine Vinegar or Lemon Juice (1 tbsp)
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Dijon Mustard (1 tsp)
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Garlic (1 small clove, minced)
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Salt and Black Pepper (to taste)
Instructions
Place new potatoes in salted boiling water and cook for 12–15 minutes until tender. In the last 6–8 minutes, carefully lower in the eggs. Remove eggs and potatoes, rinse under cold water. Peel eggs once cool and cut in halves or quarters.
In the same water, boil the green beans for 2–3 minutes until just tender. Drain and rinse under cold water to stop cooking.
Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper in a small bowl.
In a large bowl or platter, layer the lettuce, potatoes, green beans, cherry tomatoes, olives, and sliced eggs. Add the flaked tuna or seared slices on top.
Drizzle the vinaigrette over the salad and garnish with fresh herbs. Serve immediately, warm or chilled.