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Summer Salad Nicoise!

salad nicoise cultivated tree olive oil co

Summer Salad Nicoise!

The Summer is well underway and we hope you are making memories!  A Salad Nicoise is a cool meal solution that is substantial, can be prepped in advance, and is great served for the family or for guests!  We created a bright Cultivated Tree Lemon Vinaigrette specifically to complement this salad – but try it on steamed veggies too!  This is a classic french salad typically made from quality ingredients from the current  seasons’ bounty.  And of course the french way is to savor every morsel with family and friends!  I love this relaxing simplicity myself and hope it contributes to your Summer memories.  Serve with a nice fruit and cheese plate, a crusty baguette and a cold bottle of Rose or Sauvignon Blanc wine!

A little about our vinaigrette ingredients: our A-Premium White Balsamic – new to the store – is made from white Trebbiano Grape must.  It undergoes the cooking and barrel aging process in Modena Italy, however it is not caramelized.  The result is a crisp, tart vinegar with just a hint of residual grape flavor.  The acidity is 6% which is higher than most of our aged balsamic’s.  You might consider it similar in taste to a high quality champagne vinegar. Our Eureka Lemon Fused Olive Oil is used here but not in a typical 50:50 ratio as when paired with many of our other aged balsamic options.  Be specific with the addition of the fresh lemon juice – less is more in this vinaigrette recipe.   The resulting vinaigrette is extremely versatile and a perfect balance for the Cultivated Tree Summer Salad Nicoise!

Cultivated Tree Summer Salad Nicoise

Salad Nicoise on a plate, Nicoise olives, boiled eggs, potatoes, Haricot vert, cherry tomatoes, tuna, capers, onion with lemon vinaigrette.


Salad Components

  • 3/4 pound Red Bliss or Yukon Gold potatoes - 2 inch size best, or fingerlings
  • 2 tablespoons Sea salt + 2 Sprigs of fresh Thyme + 4 cloves garlic for cooking potatoes
  • 1/2 Medium sweet onion, finely chopped
  • 1 pound Haricot Verts (French Green Beans)
  • 4 Large Eggs - hard boiled in advance is great!
  • 1/2 pound Cherry tomatoes, halved
  • 2 Cans of 5-8 oz Tuna packed in Olive Oil
  • 3/4 cup pitted Nicoise olives (small black olives oil brined are best)
  • 2 tablespoons brined Capers, rinsed
  • 15 Fresh basil leaves, torn
  • 4 cups Butter, Bibb or mixed greens, washed dried and torn to bite size

Vinaigrette Ingredients

  • 1 small shallot, minced - about 2 Tbsp.
  • 1 small garlic clove, minced - about 1/2 tspn.
  • 1 teaspoon quality Dijon mustard
  • 3/4 cup Cultivated Tree Eureka Lemon Fused Olive Oil
  • 1/3 cup Cultivated Tree A-Premium White Balsamic Vinegar
  • 1 teaspoon Fresh lemon juice
  • 1 pinch Salt and fresh ground pepper to taste


  1. Gather all of your salad ingredients & prep your onion, tomatoes, basil and lettuce and set them aside.
  2. Wash your potatoes. Place them along with the 2 Tbsp. salt, 2 Sprig of Thyme and 4 garlic cloves in a pot of water and bring to a gently rolling boil. Boil until cooked (depends on size of potatoes), 2 inch diameter should take about 15-18 minutes, once the water starts to boil.
  3. Turn off your heat source and remove potatoes with a slotted spoon and allow to cool.
  4. Fill a large bowl 1/2 full with ice and add water - you will use this as an ice bath for the haricot verts.
  5. To save time (I'm in to this!) Return your pot with water from potaotes back to the heat source and bring back to a Go back to your pot of water used for cooking the potatoes and return it to a gentle boil - adding water if you need to. Place your haricot verts (French green beans) in the pot. Blanch them for just 1-3 minutes. Remove them immediately using tongs and put them into the prepared ice bath. This will ensure they are rinsed of potato starch, the salt, remain crisp and hold their color!
  6. When completely cool - remove from the ice bath and cut on the diagonal into 2 inch pieces. Slice the potatoes into quarters.
  7. To plate the salads – put lettuce with torn basil in center; potatoes, beans, tomatoes & egg slices are the perimeter. Sprinkle onions over the lettuce; add tuna, a few capers and the olives. Serve the vinaigrette on the side – or drizzle over each salad.
  8. Salt and pepper the salad to taste. This is excellent served with a cold Rose or Sauvignon Blanc wine and a fresh baguette!