- 3 to 4 medium tomatoes sliced into wedges
- 4 ounces soft salad greens like Bibb Butter or Boston lettuce
- 6 radishes thinly sliced
- 1 cucumber peeled halved lengthwise seeded and sliced
- 1/2 cup pitted black olives Niçoise olives or other black olives
- 1 cup quartered canned artichoke hearts drained
- 4 hard-boiled eggs peeled and quartered
- 1 (5-ounce) can quality tuna packed in oil drained and flaked
- 4 green onions white and light green parts only thinly sliced
- Freshly ground black pepper
- 10 basil leaves torn
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- Kosher salt
- 1/3 cup extra virgin olive oil
- Nicoise variations: Omit the tuna and eggs for a vegan option. Replace the tuna with anchovies for a traditional variation or cooked salmon for an untraditional twist. You can also add cooked green beans and boiled potatoes if you prefer. Leftovers: Nicoise salad dressed does not keep well; store in a tight-lid glass container in the fridge for a few hours or up to one night only.
