Niçoise Salad

Difficulty: Simple
Time: 5 minutes
Serves: 4


  • 2 cans Albacore tuna
  • 4 cups mixed salad greens
  • 2 Maestro®  Sweet Bell Peppers, seeded and sliced
  • 1 cup Concerto® Grape Tomatoes, halved
  • ½ Fresco® Long English Cucumber, chopped
  • 4 eggs, hard-boiled and halved
  • 1 cup baby potatoes, boiled and chopped
  • 1/3 cup Niçoise olives


  • 1 small shallot, finely chopped
  • 2 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • ½ tsp salt
  • 2 tsp honey
  • ½ cup extra virgin olive oil

Inspired by a classic Salade Niçoise and fresh Windset produce. This salad makes for a perfect, filling summer lunch.


  1. To make the dressing, whisk Dijon mustard, shallot, salt, honey and red wine vinegar together in a small bowl. Slowly whisk in the olive oil.
  2. In a small bowl, toss tuna with 3 tbsp. of the dressing and season with salt and pepper.
  3. Divide salad greens, peppers, tomatoes, cucumbers, potatoes, eggs and olives among four plates and drizzle with the dressing.
  4. Top with the tuna mixture and serve.