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This elegant Salade Niçoise brings a gourmet touch to the French Riviera classic with the addition of smoky grilled peaches, a vibrant array of garden-fresh vegetables, tender potatoes, and a drizzle of honey-kissed vinaigrette. The contrast of warm and cool elements makes it as visually appealing as it is satisfying—like summer on a platter.
The first time I made this for friends, everyone kept sneaking extra peach slices while we assembled the salad. This colorful combination quickly became my favorite way to impress at outdoor lunches.
Ingredients
- Fresh tuna steak or high-quality canned tuna: brings rich flavor and lean protein choose responsibly sourced options and look for deep pink color and firm texture
- Eggs: add creaminess and substance try to use free-range eggs for a more vibrant yolk
- New potatoes: give the salad a satisfying bite waxy potatoes hold together best when boiled
- Green beans: offer freshness and crispness pick slender beans with a bright green hue
- Ripe peaches: create a caramelized burst of sweetness on the grill look for slightly firm peaches with fragrant aroma
- Cherry tomatoes: for juicy pops of acidity use ripe and sweet varieties for best color and flavor
- Mixed greens: balance the robust ingredients with a light base a blend of arugula baby spinach and frisée gives texture
- Red onion: adds sharpness soak slices in cold water to mellow their bite
- Kalamata olives: bring briny depth choose smooth unwrinkled olives for best quality
- Anchovy fillets: optional for an umami hit make sure they are packed in olive oil and look silvery
- Extra-virgin olive oil: creates a luxe dressing fruity and peppery oils are best
- White wine vinegar: provides bright acidity clear in color and fresh scented
- Honey: lends natural sweetness local or wildflower honey has aromatic depth
- Dijon mustard: emulsifies the vinaigrette and adds gentle heat choose a smooth classic Dijon
- Fresh basil and chives: make the salad aromatic use them just before serving so the flavor really pops
- Sea salt and freshly ground black pepper: season everything to taste for balanced flavor
Step-by-Step Instructions
- Boil the Potatoes:
- Start with a saucepan of salted water at a rolling boil Cook the halved new potatoes for 10 to 12 minutes until they are just tender but not falling apart Remove them with a slotted spoon and spread out so they cool quickly and evenly
- Blanch the Green Beans:
- Using the same boiling water drop in green beans and wait until they turn bright and tender crisp This usually takes around 2 to 3 minutes Immediately stop their cooking by transferring to a bowl of cold water This helps them keep their vibrant color and snap
- Prepare the Eggs:
- Put your eggs into a saucepan with enough cold water to cover them Bring to a boil and reduce to a gentle simmer for 7 minutes This gives you creamy set yolks Place in ice water so they are easier to peel then cut them in half
- Grill the Peaches:
- Slice ripe peaches into wedges and lightly coat with a bit of olive oil Heat a grill or grill pan until medium hot and cook peaches for about 1 to 2 minutes on each side until marked and caramelized Remove and let them rest
- Cook the Tuna:
- If you choose fresh tuna season both sides with salt and pepper and quickly sear in a hot pan or on the grill Cook for about 1 to 2 minutes per side to keep the center rare and juicy Slice thinly For canned tuna drain well and gently flake
- Make the Honey Vinaigrette:
- In a small mixing bowl whisk together the olive oil white wine vinegar honey Dijon mustard and a good pinch of salt and pepper Whisk until smooth and emulsified Taste and adjust seasoning as needed
- Assemble the Salad:
- Lay mixed greens down first on a large platter Arrange cooled potatoes green beans cherry tomatoes red onion olives grilled peaches halved eggs tuna and anchovies in artful mounds Drizzle the entire salad with honey vinaigrette
- Finish and Garnish:
- Scatter torn basil leaves and chopped chives over the top Serve the salad while the peaches are still slightly warm for the best experience
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Store any leftover salad components separately in airtight containers Peaches can go soft if kept with the greens so keep them on their own Keep the vinaigrette in a jar in the fridge for up to a week If you assemble the salad in advance wait to add the dressing and fresh herbs until serving for the freshest result
Ingredient Substitutions
Substitute nectarines or grilled apricots for peaches when they are in season If you do not eat fish use marinated artichoke hearts or creamy chickpeas instead of tuna and anchovies Yukon gold potatoes work fine if you cannot find new potatoes Instead of Dijon try a good quality whole grain mustard for a delightful texture
Serving Suggestions
This salad makes a perfect main course on a warm day Pair with a crisp Provence rosé or your favorite sparkling mineral water For a fuller meal add toasted country bread or a bowl of chilled cucumber soup Individual plates look beautiful for a sit-down lunch or serve family style at a picnic
A Bit of French Flair
Salade Niçoise originated in Nice on the French Riviera and was always about freshness and high quality seasonal ingredients rather than rigid rules The grilled peach twist is not traditional but it adds a sun-soaked Provençal spirit to each bite
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Common Questions
- → How do I prevent peaches from sticking when grilling?
Brush peach wedges lightly with olive oil before placing them on a hot, clean grill. This helps prevent sticking and promotes caramelization.
- → Can I use canned tuna instead of fresh?
Yes! Choose high-quality canned tuna in olive oil. Drain well before adding to the salad for best flavor and texture.
- → What's a good vegetarian substitution for tuna and anchovies?
Try marinated artichoke hearts or cooked chickpeas for protein and substance. The dish remains vibrant and satisfying.
- → How far in advance can I prepare the components?
Boiled potatoes, eggs, and vinaigrette can be prepped several hours ahead. Grill peaches and assemble just before serving.
- → Which wine pairs best with this dish?
Serve with chilled Provençal rosé or a crisp Sauvignon Blanc. These wines brighten flavors and complement summer produce.
- → Are there nut allergens in this meal?
No nuts are included, but check olive and tuna labels for possible cross-contamination, especially for sensitive eaters.