Chopped Nicoise Salad

Chopped Nicoise Salad|


  • 1/2 cup red cherry tomatoes
  • 1/2 cup yellow cherry tomatoes
  • 4 cups spring mix (or any salad greens)
  • 1/2 cup black olives, sliced
  • 1 5 oz can tuna packed in water, drained
  • 2 tbsp giardiniera, drained and chopped
  • 1 tbsp capers
  • 4-5 anchovy fillets, chopped
  • 4 hardboiled eggs, peeled and quartered
  • 2 tbsp mint, finely chopped
  • 2 tbsp parsley, finely chopped
  • 2 tbsp dijon mustard
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp honey
  • 2 tbsp hot water
  • 1 tsp worcestershire sauce
  • juice of 1 lemon (2 tbsp juice)
  • zest of 1 lemon
  • 2 garlic cloves, minced


  1. MAKE THE DRESSING:In a bowl, whisk together mustard, olive oil, honey, lemon juice until completely combined. Slowly whisk in salt, black pepper, lemon zest, and worcestershire sauce. Add enough water to thin out to desired consistency. Set aside.
  2. MAKE THE TUNA SALAD: Carefully flake the tuna and toss with giardiniera peppers, mint, and parsley. Add 3-4 tbsp of dressing and toss salad, being careful not to shred the tuna. Set aside,
  3. ASSEMBLE THE SALAD: In a large bowl, toss salad greens, olives, tomatoes, capers, and anchovies with the remaining dressing*. Divide into four servings, add 4 pieces of egg, and tuna.


*you may not use all the dressing if you prefer less dressing, like me.