Salade Niçoise

Ingredients

• 8 ounces green beans
• 1 pint cherry tomatoes
• 4 large hard-boiled eggs
• 1 cup black olives
• 2 cans tuna (canned in olive oil)
• 1 quarter cup olive oil
• 2 tablespoons red wine vinegar
• 0.5 cup fresh basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 ounces new potatoes
• 2 tablespoons capers

Instructions

1. 1

   Begin by boiling a pot of salted water. Add the new potatoes and cook for about 15-20 minutes until tender. Drain, let cool, and then cut into quarters.

2. 2

   In the same pot of boiling water, add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.

3. 3

   While the potatoes and green beans are cooking, prepare the hard-boiled eggs. Place the eggs in a saucepan, cover with water, bring to a boil, then cover and turn off the heat. Let sit for 9-12 minutes. Afterward, transfer to an ice bath, cool, peel, and cut in half.

4. 4

   In a large bowl, combine the cherry tomatoes (halved), black olives, capers, and the drained tuna (flaked).

5. 5

   Prepare the vinaigrette by whisking together the olive oil, red wine vinegar, salt, and black pepper in a small bowl.

6. 6

   Add the cooked potatoes and green beans to the bowl with the tuna and vegetables. Drizzle with the vinaigrette and toss gently to combine.

7. 7

   Serve the salad on a platter or individual plates, garnishing with the halved hard-boiled eggs and fresh basil leaves on top.

8. 8

   Enjoy your refreshing Salade Niçoise as a delightful meal or side dish!