Food Stylist: Jamie Kimm

Light Nicoise Salad

Getting reviews...
  • Level: Easy
  • Total: 25 min
  • Prep: 17 min
  • Cook: 8 min
  • Yield: 4 servings



  1. Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl. 
  2. Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender. 
  3. Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce. 
  4.  Photograph by Antonis Achilleos