Chopped Niçoise Salad

Salads that are light and refreshing but also feel satisfying and filling are the name of the game these days! And this Chopped Niçoise salad is giving me summertime vibes!

I love this Chopped Niçoise salad because it does’t have a ton of lettuce in it, which means it can last longer in the fridge, keeping you fuelled for a few extra days…Mine kept for 3 days in the fridge and was the perfect grab and go lunch. With hard boiled eggs and canned tuna fish, you are getting plenty of protein, and with the boiled potatoes and so many vegetables all a chopped up, the texture is beyond satisfying.

When to make this Chopped Niçoise Salad

This salad makes an amazing option for both (either?) lunch or dinner. It would also be perfect for a potluck or picnic. I loved it this week, but Niçoise is one of those salads that you can enjoy anytime of year! I would even make this for a dinner party in the backyard. It would hold beautifully so you could prepare it all in advance. It is so fresh and delicious and might just (maybe for a moment?) transport you to the South of France.

If you are fancy enough to have started a garden (I’m in awe of you!), go grab whatever fresh herbs have popped up. If not, just grab some from the grocery store. Those work too and make this Chopped Niçoise Salad so incredibly fresh!

Chopped Niçoise Salad

Ingredients:

• 1 cup salad leaves

• 1 cup baby potatoes

• 1 bunch green beans, trimmed (cooking instructions below)

• 1 cup diced cucumber

• 1/4 cup picked onions

• 1/2 cup cherry tomatoes, halved

• 2 hard boiled eggs

• 3 tbsp capers

• 1 can tuna (I like it packed in oil)

• 2 tbsp parsley, chopped

• 2 tbsp dill, chopped

Vinaigrette:

• 1/2 olive oil

• juice of 1 lemon

• 2 tbsp red wine vinegar

• 1 tsp salt

• 1 tsp pepper

• 1 tsp dried oregano

• 1 tsp dijon mustard

Directions:

1. Boil the baby potatoes for about 15 minutes until fork tender. Keep the hot water and using a slotted spoon, remove the potatoes and either halve or quarter when cooled.

2. Bring the potato water back to a boil. Add the green beans to the same pot and blanche (cook for only 2 mins) and then add them to a bowl with ice water. This will help them stay bright green and crisp! Remove from the water and chop into 1’ sized lengths.

3. Meanwhile, into a large bowl, add the salad leaves, the potatoes, cherry tomatoes, diced cucumber, green beans, pickled onions, capers, tuna and chopped boiled egg. Top with the fresh herbs.

4. In a small bowl or jar, whisk the vinaigrette ingredients together and pour over the salad. Toss all together, taste for more S&P, and enjoy!

Before you go, please don’t forget to review this recipe! Your experience with the recipe helps others! And tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!

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