What's For Dinner: Nicoise Salad – A Gentle Gathering of Goodness

May is such a vibrant, bustling month, isn't it? The world outside awakens with such energy, and it often feels like my own schedule tries to keep pace. Between the longer days and the burst of activity, sometimes I find myself longing for a moment of stillness, a chance to simply *be* rather than constantly *do*. It's in these moments that I often turn to meals that nourish not just the body, but also offer a small, reflective space.
This is where a Nicoise Salad steps in. It's not about rushing; it's about the beauty of each component finding its place. The act of gently arranging the vibrant vegetables, the flakes of tuna, and the perfectly cooked eggs becomes a small meditation. It reminds me of how wonderfully varied God's creation is, and how each part contributes to a beautiful whole. There's a true blessing in putting together a plate that looks as inviting as it tastes, a simple act of caring for ourselves and those around our table. It's a testament to the idea that true sustenance often comes from simplicity and genuine gratitude for the good things given to us. In a world that often demands more, this salad offers a peaceful pause.

Ingredients

For the Salad:

• 2 cups small new potatoes, halved or quartered
• 1 pound fresh green beans, trimmed
• 4 large eggs
• 1 (5-ounce) can tuna in olive oil, drained and flaked
• 2 ripe tomatoes, cut into wedges
• 1/2 cup pitted Kalamata olives
• 1/4 cup thinly sliced red onion
• 4 cups mixed greens or crisp lettuce leaves

For the Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• Salt and freshly ground black pepper to taste

Instructions

1. **Prepare the Potatoes:** Place the halved or quartered potatoes in a medium saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain and set aside to cool slightly.
2. **Cook the Green Beans:** While the potatoes cook, bring another pot of salted water to a boil. Add the trimmed green beans and cook for 3-5 minutes, or until crisp-tender. Immediately drain and plunge into an ice bath to stop the cooking and preserve their vibrant color. Drain again and pat dry.
3. **Boil the Eggs:** Place the eggs in a small saucepan, cover with cold water by about an inch. Bring to a rolling boil, then remove from heat, cover, and let stand for 9-12 minutes for firm yolks. Drain, cool under cold running water, peel, and cut into quarters or halves.
4. **Make the Vinaigrette:** In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
5. **Assemble the Salad:** On a large platter or individual plates, arrange the mixed greens. Artfully arrange the cooled potatoes, green beans, flaked tuna, tomato wedges, Kalamata olives, and red onion slices over the lettuce. Place the quartered hard-boiled eggs among the other ingredients.
6. **Dress and Serve:** Drizzle generously with the prepared vinaigrette just before serving.

As you sit down to this meal, I hope you find not just sustenance, but also a moment of gentle refreshment. Perhaps it's a chance to breathe, to offer a quiet thanks for the simple goodness on your plate, and for the people who share your journey. What small act of gentleness have you found yourself grateful for this May?

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Photo by Gennady Zakharin (@Gennady107)

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