Hello Spring! Nicoise Salad


nicoise salad

Spring is finally here and it is one of my favorite times of the year, after Christmas, Easter is my favorite holiday because of the significance of the holiday to my faith and also the fresh clean feeling all the rainfall brings! The use of pastel colors also makes my heart very warm and the flowers that start to bloom just make the word seem like a better place! With summer around the corner, now is the time to let go of those pesky pounds that decided to creep up on you during the winter months. For the first post in this series, I am bringing you a very popular french salad. Using fresh ingredients that complement each other and some tuna, This salad is VERY filling and leaves you feeling like you just had a lot of carbs! After having this almost every night last week, I can tell you that I am still not tired of it. Not one bit! Let me know how you like it.

nicoise salad


  • 2 tablespoons anchovies (optional too)
  • 5 tablespoons balsamic vinaigrette
  • 1 8oz Tuna steak
  • 2 eggs (boiled)
  • 2 Small potatoes
  • salt and pepper for tuna
  • 1 handful lettuce (substitute with arugula or spinach)
  • 1 handful cherry tomatoes (or regular tomatoes sliced thinly)
  • 1 Small red onion (sliced thin)
  • 1/2 cup nicoise olives or regular olives (you can leave it if you do not like olives)


Step 1 Marinate tuna steaks in a little olive oil, salt, and pepper for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
Step 2 Bring potatoes and 3 cups of cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl Toss warm potatoes with 1/4 cup vinaigrette; set aside.
Step 3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a plate. Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
Step 4 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

Recipe adapted from Saveur

Salade Nicoise

Salade Nicoise

Till next time!

Happy Spring!!!

Lohi xx!


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  1. yumm

  2. never knew salad could be this delightful until I had something like this. tuna is God’s gift to men!!!

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