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15-Minute Niçoise Salad
A staple of French cafe culture, this classic salad brings together bright Mediterranean flavors in a single bowl. Crisp mixed greens provide a fresh base for rich oil-packed tuna, briny olives, and tender hard-boiled eggs. Sweet cherry tomatoes add a burst of color and acidity to balance the savory elements. Everything gets tied together with a sharp, punchy shallot vinaigrette made from red wine vinegar, lemon juice, and grainy mustard. It's a refreshing, protein-packed meal that doesn't require turning on the stove.
Ingredients
- ½ cup extra-virgin olive oil
- 1 tablespoon grainy mustard
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 medium shallot, finely chopped
- 1 teaspoon sugar
- 2 (5-ounce) cans oil-packed tuna
- ¼ cup oil-packed olives
- 4 hard-boiled eggs, quartered
- 1½ cups cherry tomatoes, halved
- 6 cups mixed greens
Instructions
- 1Combine the olive oil, grainy mustard, red wine vinegar, lemon juice, finely chopped shallot, and sugar in a tightly sealed jar. Shake vigorously until completely smooth and emulsified. The mustard acts as a binder to keep the oil and vinegar from separating.
- 2Arrange the mixed greens on a large serving platter or divide them among individual bowls. Top the greens with the oil-packed tuna, olives, quartered hard-boiled eggs, and halved cherry tomatoes. Drizzle the prepared shallot vinaigrette evenly over the top.
Notes
- Make ahead: You can whisk the vinaigrette up to 3 days in advance and store it in the fridge. Give it a good shake before using.
- Prep: If you need to boil the eggs from scratch, place them in boiling water for 10 minutes, then transfer to an ice bath before peeling.
- Swap: For a more traditional touch, add blanched green beans or boiled baby potatoes.