– VINAIGRETTE – 6 Tablespoons olive oil – 3 Tablespoons red wine vinegar – 1 small shallot minced – 1 Tablespoon dijon mustard – 1/2 teaspoon anchovy paste sold in a squeezable tube, usually found next to the canned tomatoes at the grocery – ¼ teaspoon salt – Dash of pepper – SALAD – 12 ounces baby new potatoes or other similar small white or yellow potatoes halved or quartered (I used regular potatoes peeled and sliced into small chunks) – ½ teaspoon salt divided – 2 tablespoons extra virgin olive oil divided – 2 ounces fresh green beans trimmed – 1 cup cherry or grape tomatoes whole or halved – 1/2 cup Niçoise Olives can substitute Kalamata or other Black Olives – 2 4.5 ounce cans tuna fish packed in olive oil; drained and flaked – 4 hard boiled large eggs quartered or sliced in half
Ingredients
Cook time: 20 mins
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Servings
4
Type
salad, Mediterranean diet
prep Time
15 mins
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– Yield: You'll get about 4 servings from this salad. – Storage: If you're making this for meal prep, make dressing and add on when serving. – Make ahead: Make the salad and the dressing ahead of time. You could make the dressing even 5 days before. The salad 1-2 days before.
Can I make this salad with different proteins? Yes! Any grilled protein would work great (grilled chicken, shrimp, salmon, steak).
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