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
Scale
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