A Salade Nicoise of Sorts

Greek Week moved a few hundred miles West down the Mediterranean last night for one of our longstanding favorites that can absolutely take a seat at the table of the Mediterranean Diet. While I suspect that my version of a Salade Nicoise might be lacking in authenticity, this is my story of what a Salade Nicoise is all about and I’m sticking with it.


  • 4 hard-boiled eggs
  • 10-12 extra small potatoes (red, white or purple!)
  • 1 large can of white, Albacore tuna fish
  • Two medium tomatoes
  • 12 oz. fresh spinach
  • 1/3 cup Kalamata olives
  • (Fresh green beans did not make it to my list of 100 Ingredients this year, so I did not include them, but they are a welcome addition to a Salade Nicoise).
  • 2 Tbsp. fresh squeezed lemon juice
  • 2 Tbsp. olive oil
  • 1 clove garlic minced
  • 1 tsp. Dijon mustard
  • salt and pepper to taste


  • Place 4 eggs in a pan of lukewarm water and bring to a boil for 1 minute. Turn off the heat and keep eggs in the hot water for 12 minutes. Immerse cooked eggs in cold water. Peel and cut in half.
  • In another pan, cover potatoes with water. Bring to a boil. Reduce heat and cook until soft (about 15 minutes). If larger potatoes are used, cut into halves or fourths.
  • Cut tomatoes into wedges.
  • Combine lemon juice, olive oil, garlic and Dijon mustard. Shake or whisk thoroughly.
  • Cover a medium-sized platter with fresh spinach leaves.
  • Drain tuna and add to the center of the platter.
  • Line with potatoes, tomato wedges and hard-boiled eggs. Add Kalamata olives to the top.
  • Sprinkle dressing over all and serve immediately.


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