Mediterranean Harvest Niçoise Platter
Escape to the sun-drenched coast of Southern France with this vibrant, reimagined Niçoise platter. We've elevated the classic salad into a nutritionally complete main course that is bursting with flavor, texture, and color. By thoughtfully layering crisp vegetables, fiber-rich chickpeas, jammy eggs, and savory tuna over a bed of peppery greens—all united by a bright, herb-infused vinaigrette—this recipe delivers a truly satisfying and wholesome meal that perfectly embodies the spirit of the Mediterranean.
Servings 4
Calories 609kcal
Equipment
- Large pot
- Slotted spoon or spider skimmer
- Large bowl for an ice water bath
- Small bowl or jar for vinaigrette
- Large serving platter
Ingredients
For the Zesty Oregano-Lemon Vinaigrette:
- 1/3 cup premium extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp chopped fresh oregano
- 2 cloves garlic finely minced
- 1 tsp Dijon mustard
- 1/2 tsp fresh lemon zest
- Freshly ground black pepper to taste
For the Salad Platter:
- 1 lb fingerling potatoes scrubbed
- 4 large pasture-raised eggs
- 8 oz fresh green beans haricots verts, trimmed
- 5 oz container of mixed arugula and radicchio
- 2 5-ounce cans solid white albacore tuna in olive oil, no salt added, drained
- 1 15-ounce can chickpeas, rinsed and drained
- 1 cup cherry tomatoes halved
- 1/2 English cucumber thinly sliced into half-moons
- 1/2 small red onion very thinly sliced
- 1/2 cup low-sodium Kalamata olives pitted
- 4 red radishes thinly sliced
Instructions
- Craft the Vinaigrette: In a small bowl or glass jar, combine all vinaigrette ingredients: extra virgin olive oil, lemon juice, fresh oregano, minced garlic, Dijon mustard, and lemon zest. Whisk vigorously or seal the jar and shake until well emulsified. Season generously with black pepper. Set aside to allow the flavors to meld.
- Cook the Potatoes: Fill a large pot with water and bring to a rolling boil. Add the scrubbed fingerling potatoes and cook for 15-20 minutes, or until fork-tender. Using a slotted spoon, carefully transfer the potatoes to a cutting board to cool slightly. Keep the water boiling.
- Cook the Eggs & Beans: Gently lower the eggs into the same pot of boiling water and set a timer for 7 minutes for perfect jammy yolks (or 10-12 minutes for fully hard-boiled). During the last 2 minutes of the eggs' cooking time, add the trimmed green beans to the pot to blanch.
- Chill the Eggs & Beans: Prepare a large bowl with ice and water. When the timer goes off, use the slotted spoon to immediately transfer both the eggs and the green beans into the ice water bath. This stops the cooking process and preserves the vibrant green color of the beans. Let them chill for 5 minutes. Drain the green beans completely. Carefully peel the cooled eggs and slice them in half lengthwise.
- Dress the Potatoes: While the eggs and beans cool, slice the slightly cooled potatoes in half or into thick rounds. Place them in a medium bowl and drizzle with 2-3 tablespoons of the prepared vinaigrette. Toss gently to coat. Allowing the warm potatoes to absorb the dressing is key to a more flavorful salad.
- Assemble the Platter: Spread the arugula and radicchio mix across the surface of a large serving platter to create a lush base. Artfully arrange the ingredients in distinct sections on top of the greens: the dressed potatoes, crisp green beans, halved cherry tomatoes, sliced cucumber, red onion, radishes, rinsed chickpeas, and low-sodium olives.
- Finish and Serve: Flake the drained tuna into large chunks and nestle it among the other ingredients. Place the halved jammy eggs strategically around the platter. Just before serving, drizzle the remaining Zesty Oregano-Lemon Vinaigrette over the entire assembly. Serve immediately.
Notes
Chef’s Notes
- Tuna Selection: Choosing high-quality, solid white albacore tuna packed in olive oil provides a richer flavor and more satisfying texture than tuna packed in water. Ensure the can specifies "no salt added."
- Prep Ahead: You can prepare the vinaigrette, boil the potatoes and eggs, and blanch the green beans up to a day in advance. Store them in separate airtight containers in the refrigerator. Assemble the platter just before serving to ensure the greens and vegetables remain crisp.
- Ingredient Flexibility: Feel free to substitute other seasonal vegetables. Thinly sliced fennel, bell peppers, or steamed artichoke hearts make excellent additions that are consistent with the Mediterranean spirit of the dish.
Nutrition Facts
Per serving- Calories: 609 kcal
- Total Fat: 33.4 g
- Saturated Fat: 4.9 g
- Carbohydrates: 45.1 g
- Dietary Fiber: 14.8 g
- Total Sugars: 9.2 g (0 g Added Sugar)
- Protein: 34.5 g
- Sodium: 315 mg
- Cholesterol: 196 mg
- Potassium: 1592 mg