Greek Salad Nicoise
Elevate your salad game with this vibrant and hearty Greek Salad Nicoise, a Mediterranean twist on the French classic. Packed with wholesome ingredients like tender baby potatoes, crisp green beans, flaked tuna, and creamy feta, this salad combines the best of Greek flavors and Nicoise tradition. Juicy cherry tomatoes, crunchy cucumber, Kalamata olives, and sliced red onion enhance the freshness, while perfectly boiled eggs add richness. A zesty dressing of extra virgin olive oil, lemon juice, Dijon mustard, and oregano ties it all together with a burst of aromatic flavor. Whether you're serving it as a light lunch, a standout side, or a complete dinner, this stunning dish comes together in just 45 minutes and is sure to please any palate. Perfect for a healthy, Mediterranean-inspired meal that’s as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 small Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Feta cheese
- 1 can Canned tuna in olive oil
- 1 cup Green beans
- 10 small Baby potatoes
- 2 large Eggs
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the baby potatoes by boiling them in salted water for 12-15 minutes, until tender. Drain, let cool slightly, and cut in halves or quarters, depending on size.
While the potatoes cook, trim the green beans and blanch them by boiling for 3-4 minutes, then transferring immediately to an ice water bath. Drain and set aside.
Cook the eggs by placing them in a saucepan of cold water, bringing to a boil, and simmering for 9 minutes. Once cooked, transfer to ice water to cool, peel, and cut into quarters.
Wash and dry the mixed salad greens. Slice the cucumber into rounds and halve the cherry tomatoes. Thinly slice the red onion.
Drain the canned tuna and flake it lightly with a fork, leaving it in large chunks.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried oregano, salt, and black pepper to make the dressing.
In a large salad bowl or platter, arrange the salad greens as a base. Top with the potatoes, green beans, tomatoes, cucumber, red onion, and Kalamata olives.
Add the tuna chunks and scatter the feta cheese over the top. Place the egg quarters around the salad for presentation.
Drizzle the dressing evenly over the salad. Toss gently if preferred, or serve as is for a composed look.
Serve immediately and enjoy your Greek Salad Nicoise!
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 5687 mg | 247% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 19.8 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 806 mg | 62% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3970 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
