Nicoise Salad Platter

Simple and stunning are apt descriptors for this guest-worthy salad platter that's a cinch to put together—despite the lengthy list of ingredients. Serve with a loaf of crusty bread, quality cheeses and chilled rose for a French-inspired dinner your friends will fawn over.

Serves 4

You’ll Need

  • 3 Tbsp white wine vinegar
  • ½ tsp regular or grainy Dijon mustard
  • 1 small garlic clove, minced
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 1 Tbsp finely chopped basil
  • ½ cup olive oil
  • 1 Tbsp white wine vinegar
  • 2 Tbsp olive oil
  • 1 tsp lemon zest
  • 1/8 tsp red pepper flakes
  • ¼ tsp kosher salt
  • ¼ tsp fresh ground black pepper
  • 1 – 540 ml can white or navy beans
  • 10 small new potatoes, quartered
  • 8 oz. green beans, ends trimmed
  • 1 head Boston lettuce
  • 1 cup halved cherry tomatoes
  • 1 small red onion, thinly sliced
  • ½ cup nicoise olives
  • 4 hard-boiled eggs, peeled and quartered
  • 2 cans of tuna
  • 1 cup marinated beans (recipe below)
  • 2 Tbsp capers

Prep and Cook

  • In a glass measuring cup or small bowl, whisk together the vinaigrette ingredients and set aside.
  • In a second bowl, combine the ingredients for the marinated beans and set aside.
  • Place the potatoes in a large pot and cover (by at least 1”) with cold water. Season generously with salt and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are fork tender, 5-8 minutes. Using a slotted spoon, transfer the potatoes to a bowl and toss with two tablespoons of the vinaigrette.
  • Bring the potato-cooking water back to a boil. Add the green beans and cook for 3 minutes, or until bright green, crisp, and tender. Drain well and immediately transfer beans to an ice water bath to stop the cooking.
  • To assemble the salad, have all of the ingredients at the ready, along with the vinaigrette, a large mixing bowl, and platter.
  • Place the lettuce leaves in the bowl and gently toss with 2-3 tablespoons of the vinaigrette. Arrange the leaves over the platter, and place the potatoes in a line down the centre of the plate.
  • Add the drained green beans to the mixing bowl and toss with 1-2 tablespoons of the vinaigrette. Arrange half of the green beans on either side of the platter.
  • Repeat with the process with the tomatoes, onions, and olives, tossing each with one tablespoon of the vinaigrette before placing on the platter.
  • Arrange the hard-boiled egg quarters in two rows, and the tuna in one. Drizzle any remaining dressing over top of both.
  • Fill in the final row with the marinated beans, and garnish the entire platter with the capers.


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