If you’re looking for a salad that’s as vibrant as it is satisfying, Niçoise Salad is the one! Originating from the sunny south of France, this classic dish is a beautiful medley of crisp greens, briny olives, tender potatoes, juicy tomatoes, and protein-packed tuna or eggs, all drizzled with a zippy vinaigrette. It’s fresh, filling, and full of Mediterranean flavors that make every bite feel like a mini vacation.
Why You’ll Love Niçoise Salad
This isn’t your average salad—it’s a meal in itself! Here’s why you’ll love it:
Fresh & Flavorful: A combination of crisp veggies, briny olives, and a bright vinaigrette make this salad anything but boring.
Protein-Packed: With tuna, eggs, and sometimes anchovies, this salad keeps you full and energized.
Easy to Make Ahead: Prep everything in advance and assemble when ready to serve. Perfect for meal prep!
Customizable: Not a fan of anchovies? Prefer salmon over tuna? No problem—this salad is easy to adapt.
Mediterranean Magic: With olive oil, fresh herbs, and zesty dressing, it’s a taste of the French Riviera in every bite.
Ingredients
This salad is a harmony of simple, fresh ingredients that come together beautifully.
Baby Potatoes: Boiled until tender, these add heartiness to the salad.
Green Beans: Quickly blanched for a crisp-tender bite and vibrant color.
Cherry Tomatoes: Sweet, juicy, and bursting with flavor.
Canned Tuna: Traditionally packed in olive oil for the best taste and texture.
Hard-Boiled Eggs: Creamy yolks balance the bright vinaigrette.
Nicoise Olives: Briny and slightly nutty, they’re a signature ingredient.
Anchovies (Optional): For a bold, salty punch—classic in a traditional Niçoise.
Romaine or Mixed Greens: A fresh, crunchy base to bring it all together.
Red Onion: Thinly sliced for a mild, sharp contrast.
Capers (Optional): Adds a pop of briny, lemony flavor.
For the Dressing:
Olive Oil: The base of a rich, silky vinaigrette.
Dijon Mustard: Adds a little kick and helps emulsify the dressing.
Red Wine Vinegar: Provides the perfect tangy balance.
Garlic: Fresh and finely minced for an aromatic touch.
Lemon Juice: Brightens up the entire dish.
Fresh Herbs: Parsley, basil, or tarragon for an herby finish.
Salt & Black Pepper: Enhances all the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Let’s build this beautiful, flavor-packed salad step by step:
Cook the Potatoes: Boil the baby potatoes until fork-tender, then drain and let cool slightly before slicing.
Blanch the Green Beans: Drop them into boiling water for a couple of minutes, then transfer to an ice bath to keep them crisp and bright.
Prepare the Eggs: Hard-boil the eggs, then peel and slice them in half.
Make the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, garlic, lemon juice, and fresh herbs. Season with salt and pepper to taste.
Assemble the Salad: Arrange the greens on a large platter, then layer on the potatoes, green beans, tomatoes, red onion, tuna, olives, and anchovies (if using).
Drizzle with Dressing: Pour the vinaigrette over the salad, making sure everything gets lightly coated.
Garnish & Serve: Sprinkle with extra fresh herbs, capers (if using), and a pinch of flaky salt. Serve immediately and enjoy!
How to Serve Niçoise Salad
This salad is a complete meal on its own, but here are a few ways to serve it:
With Crusty Bread: A slice of baguette or sourdough pairs beautifully with the rich vinaigrette.
Alongside a Glass of Rosé: A light, crisp wine enhances the Mediterranean flavors.
As a Light Lunch or Dinner: Serve it as a fresh, healthy meal any time of day.
For a Picnic: Pack it up and enjoy a taste of France outdoors!
Additional Tips
Use High-Quality Tuna: Tuna packed in olive oil has the best flavor and texture for this salad.
Don’t Overcook the Beans: Keep them vibrant and crisp by blanching them quickly.
Customize It: Swap tuna for grilled salmon, chicken, or even chickpeas for a vegetarian twist.
Make It Ahead: Store the ingredients separately and assemble just before serving for a fresh, crisp salad.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to a day, though it’s best enjoyed fresh.
FAQ Section
Q1: Can I use fresh tuna instead of canned?
A1: Absolutely! Sear fresh tuna steaks and slice them thinly for a more gourmet version.
Q2: What can I use instead of Niçoise olives?
A2: Kalamata or Castelvetrano olives are great substitutes.
Q3: Can I make this salad vegan?
A3: Yes! Replace tuna with chickpeas or marinated tofu and skip the eggs and anchovies.
Q4: How long can I store leftovers?
A4: The salad is best eaten fresh, but you can store leftovers for up to 24 hours. Keep the dressing separate to prevent sogginess.
Q5: Is this salad traditionally served warm or cold?
A5: It’s typically served at room temperature for the best flavor.
Q6: Can I add other vegetables?
A6: Sure! Roasted red peppers, artichokes, or cucumbers would all work well.
Q7: What’s the best way to cook the eggs for Niçoise salad?
A7: Boil them for about 9 minutes for a fully set yolk, or 7 minutes for a jammy center.
Q8: Can I make the dressing in advance?
A8: Yes! The vinaigrette can be made up to 3 days ahead and stored in the fridge.
Q9: Do I need to peel the potatoes?
A9: No, baby potatoes have thin, tender skins that add texture and nutrients.
Q10: Can I make this salad for a crowd?
A10: Definitely! Just scale up the ingredients and serve on a large platter for easy sharing.
Final Thoughts
Niçoise Salad is proof that simple ingredients, when combined thoughtfully, create something truly special. It’s fresh, satisfying, and full of bold Mediterranean flavors that transport you straight to the French Riviera. Whether you enjoy it for a light lunch, an elegant dinner, or a stylish picnic, this dish never disappoints. So go ahead—whip up this gorgeous salad, pour yourself a glass of wine, and enjoy a little taste of France at home!
Print
Niçoise Salad
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: FRENCH
Description
This classic French Niçoise Salad is a hearty and nutritious meal, featuring tender baby potatoes, crisp green beans, juicy tomatoes, briny olives, tuna, and hard-boiled eggs, all drizzled with a bold Dijon vinaigrette. Perfect for lunch, dinner, or meal prep, this salad is packed with protein and healthy fats for a balanced, satisfying dish.
Ingredients
For the Salad
- 6 hard-boiled eggs, peeled and quartered
- 1 lb baby potatoes (yellow or red), halved
- 8 oz fresh green beans, trimmed, halved, and blanched
- 1 heart romaine lettuce, chopped
- 8 oz cherry tomatoes, halved (or other tomatoes, quartered)
- 1 small red onion, sliced
- 2 (5-oz) cans tuna, oil-packed chunks, drained
- 1/2 cup Niçoise olives (or Kalamata), pitted
For the Dijon Vinaigrette
- 2 tbsp shallot, finely minced
- 2 cloves garlic, minced
- 2 tbsp capers, minced
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Optional Additions
- 2 anchovy fillets, finely minced
- 1 tbsp chopped parsley
- 1 tbsp chopped basil
Instructions
Step 1: Prepare Ingredients
- Cook the eggs – Steam or hard-boil, then peel and quarter.
- Blanch the green beans – Boil for 2 minutes, then transfer to an ice bath.
- Cook the potatoes – Add to a pot with cold water, season with salt, and boil until tender.
Step 2: Make the Dressing
- In a jar or mixing bowl, combine shallots, garlic, capers, Dijon mustard, white wine vinegar, olive oil, salt, and black pepper.
- Shake or whisk until smooth and emulsified.
Step 3: Assemble the Salad
- Toss the potatoes with ¼ of the dressing.
- On a large platter or bowl, arrange lettuce, potatoes, green beans, cherry tomatoes, onions, tuna, olives, and eggs.
- Drizzle with the Dijon vinaigrette.
Step 4: Serve & Enjoy
- Garnish with anchovies, parsley, or basil if desired. Serve immediately.
Notes
- For best texture, cook potatoes starting with cold water and salt the water generously.
- Steam eggs instead of boiling for easier peeling.
- Use whole olives and pit them yourself for better flavor.
- Make-Ahead Tip: Store ingredients separately and assemble before serving.
- Leftovers: Store for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 650 mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0 g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 185mg