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Whisk ¾ cup extra-virgin olive oil, ¼ cup fresh lemon juice or white wine vinegar, 2 Tbsp. Dijon mustard, 1 tsp. honey, 1 tsp. freshly ground black pepper, and 1 tsp. kosher salt in a medium bowl; set niçoise salad dressing aside.
Bring a medium pot of salted water to a boil over high heat. Add 1 lb. green beans, trimmed and/or baby potatoes, halved if larger to boiling water and cook until fork tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
To serve, slice 6 Jammy Soft-Boiled Eggs, chilled, in half and arrange on a large platter with green beans and/or potatoes, 4 cups seedless cucumbers, thinly sliced on a diagonal, and 3 cups oil-packed tuna. Top with olives, capers, peperoncini, pickles, anchovy fillets, or other pickled-briny things, drained well, sprinkle with flaky sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside. Do Ahead: Dressing can be made 5 days ahead; cover and refrigerate.
Editor’s note: This niçoise salad recipe was first printed in our August 2019 issue. Head this way for more of our favorite summer salads →