Even though spring technically arrives this week, with all of these little glimpses of sun and warmth, we have our fingers crossed that spring weather is just around the corner! What better way to celebrate the arrival of warmer temperatures and impending fresh produce than with a colorful Nicoise Salad? This dish is packed with all kinds of different vegetables, many of which can be grown in your own garden. We look forward to incorporating cucumbers, tomatoes, and peppers from our own garden this summer!
The best part about this Nicoise Salad recipe is that it’s prepared as you would a regular tossed salad, which means…no extra time spent cooking. It’s simple to put together but it looks like you’ve spent hours prepping. You can probably pull this together from ingredients you already have at home. If you have a favorite ingredient that you feel would complement this dish nicely, throw it in! The recipe doesn’t have to be exact, so feel free to get creative with it!
This salad has protein added in the form of eggs and tuna packed in water. Tuna that’s packed in water has less saturated fats than oil-packed tuna contains. It’s from water-packed tuna that you’re able to get the largest amount of good Omega-3 fats.
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Even though the Nicoise Salad is a traditional French salad, you know we had to give it a bit of a Greek twist! For the dressing, we’ve chosen to use the classic Greek latholemono sauce (click here for the recipe). We hope you enjoy this easy, stress-free and delicious recipe to freshen up your spring and summer meals!
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Nicoise Salad
Ingredients
- 1 pkg variety mini potatoes halved
- 2 small cans tuna packed in water
- 3 hard boiled eggs halved
- 1 cup tomatoes halved
- 1 8 oz pkg mushrooms cleaned
- 1 english cucumber sliced
- 1 pack red and yellow mini peppers sliced
- 1 small head lettuce your choice, washed and dried
- ½ cup kalamata olives
- ½ cup chickpeas
- 1 small jar marinated artichoke hearts
- ½ cup latholemono sauce
- 1 tsp oregano
Instructions
- Place potatoes in a large pot of water.
- Bring the water to a boil, lower heat and simmer for 15 minutes or until fork tender.
- Drain the potatoes, and when cool enough to handle, slice them in half.
- While the potatoes are cooking, prepare vegetables and drain the tuna.
- Using a large platter or shallow bowl, begin to assemble the salad.
- Place the tuna in the middle of the platter and begin to arrange all the other ingredients around it.
- When arranging the platter, allow the different colors of the ingredients to pop by placing opposite colors together. For example in the photo you see the colorful peppers are placed next to the more plain cucumbers and the vibrant tomatoes next to the mushrooms.
- Right before serving, drizzle the lathlemono sauce over the entire salad. Sprinkle with a bit of oregano, and your heart healthy dish is ready!
