Nicoise Salad

Cooking Time: 10-20 Min    Servings: 4

Products needed:

Traditional 18 Year Balsamic Vinegar


  • 1 tablespoon Olive Scene Traditional Balsamic Vinegar

  • 1 tablespoon lemon juice

  • 1 tablespoon green onion or reconstituted onion flakes

  • 1 teaspoon Dijon mustard

  • ¼ teaspoon white sugar

  • ¼ teaspoon fresh ground black pepper

  • 3 tablespoons Olive Scene mild Extra Virgin Olive Oil

  • 1 lb medium red potatoes, not peeled and cut into thick slices

  • 1 head lettuce

  • 8 oz canned French-style green beans or regular green beans

  • 12 cherry tomatoes (if available), each piece cut in half

  • 1 (12 oz) can tuna packed in water, drained and flaked

  • 2 large hard cooked eggs, each peeled and cut into quarters

  • ½ cup olives


  1. Prepare your dressing first; for the dressing, mix in a small bowl the vinegar, lemon juice, green onion or onion flakes, mustard, sugar, and pepper until everything is well blended.

  2. Boil the potatoes in a pot over high heat, or use drained canned potatoes.

  3. After the potatoes have been cooked, your salad is now ready to be assembled.

  4. Pour half of the prepared dressing into a medium sized bowl and toss the lettuce leaves in it, making sure to evenly coat each one.

  5. Line the dressed lettuce leaves on a platter.

  6. Arrange the other ingredients of the salad – potatoes, green beans, cherry tomatoes, tuna, eggs, and olives – in separate piles on top of the lettuce leaves.

  7. Drizzle the remaining dressing over the salad and serve.

    Note: Substitute a flavored oil for a more complex taste. Tuscan Herb , or Herbs de Provence are some of our favorites in this recipe.