No ImageNicoise Salad

Did you make it? Rate it!

  1. Maureen

    I gathered all the ingredients – some from the farmers’ market – and herbs growing on my porch, plus high-end canned tuna, so I could follow the recipe, since it looked great. It is! The only thing I added was a glass of wine. This is a salad I would order at restaurants for lunch, if I could find a good one. This recipe is better than many I ate out. So glad I can make this at home. Looking forward to the leftovers! I liked the tips, like adding dressing to the red onions.

    xxxxxyyyyy

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  2. Sheri

    Great recipe! I just modified a few things to use what I had on hand–used champagne vinegar as I think that red wine vinegar would be too harsh, and I didn’t have any lemon, and was out of shallots so used scallions, and fresh herbs from the Covid Victory garden ;-) Didn’t have potatoes, but didn’t really miss them. I used flaked canned albacore tuna packed in water from the can. My friend who generally hates Nicoise salads practically licked the plate–it was simple, beautiful, and delicious!! I prepped everything ahead of time, packed the ingredients in Tupperware at room temperature, so just had to assemble at lunch time. Perfect summer lunch!

    xxxxxyyyyy

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  3. Sylvester Handojo - Indonesia

    Great recipe! I am from Indonesia and nowadays it is easy to get all the ingredients in local supermarket. I am using fresh tuna. Sprinkle a bit of coarse-ground black pepper and kosher salt during the marinade and i grilled it just to get a crust while the inside is still pinkish. It tastes wonderful. I invited my niece and my sis for dinner and they loved it, too.
    I still have lefrover so I ate them the next day right from the fridge. It still tastes good but now I understand why u said it should be served warm or at room temperature….

    xxxxxyyyyy

  4. Melissa

    This is such a fantastic salad for summer. It’s easy to prep the cooked ingredients in the morning or the night before to avoid using the stove at peak heat times. I then refrigerate and bring to room-ish temperature before serving in the evening. High quality canned tuna is just as good as fresh, and I have cheated and used tuna sashimi takeout from my favorite sushi place. (Salmon and arctic char are also delicious alternatives.) I’ve used asparagus in place of the beans and literally just any fresh herbs I have on hand in the dressing. Never fails. A glass of rose or champagne and you have a meal worthy of any restaurant.

    xxxxxyyyyy

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  5. Ithaca gal

    I didn’t have tomatoes, greens , or capers. Did have fresh from the garden herbs. This salad is soooo tasty.

    xxxxxyyyyy

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