Nicoise salad is a world-famous salad recipe for good reason.
This fresh and hearty salad contains tender baby potatoes, green beans, tuna, boiled eggs, and olives tossed in a light and bright vinaigrette.
It’s a beautifully flavorful dish that works as a summer lunch or light dinner. It is both impressive and easy. Most of this salad can be prepped in advance making for an easy meal.
What is Niçoise salad?
Created in the French city of Nice, a ‘salade Nicoise’ (NEE-SWAZ) showcases seasonal and local ingredients, but they almost always contain eggs, olives, fish, beans, tomatoes, and potatoes drizzled in a tangy vinaigrette.
A Fresh and Hearty Salad
- While this salad has a fancy sounding name, Nicoise salad is actually easy to make.
- Prep ahead! Cook the eggs and potatoes a day ahead and prep the dressing so they are extra chilled and ready to assemble just before serving.
- This salad is hearty enough for a full meal.
- Niçoise salad is a fresh and healthy meal that should be enjoyed ‘al fresco’ (outdoors) with a chilled glass of white wine and a fresh baguette.
What’s in Niçoise Salad?
Greens – Romaine is crisp, crunchy, and holds up well with heavier ingredients. Use it alone or add arugula or mixed baby greens for additional texture.
Tuna – I use canned tuna since it’s what I most often have on hand but you can sear fresh tuna steaks to slice and add to this salad. Swap the tuna for other proteins like baby shrimp or strips of grilled chicken.
Veggies – Colorful and filling veggies like green beans, tomatoes, and potatoes make this salad unforgettable.
Other Additions – Hard-boiled eggs are a must in a classic Nicoise (I cook mine so the yolks are a bit jammy). Olives and capers add a salty briny flavor.
Dressing – This simple vinaigrette is made with red wine vinegar, olive oil, Dijon mustard, and just a handful of seasonings. The ingredients can be subbed (different kinds of vinegar and oils) but keep the amounts the same to hold the dressing together. If you’d prefer, a lemon vinaigrette is great in this recipe.
How to Make Niçoise Salad
Make a fancy salad for dinner tonight!
- Cook and prepare hardboiled eggs and potatoes (as per the recipe below). Chill in an icebath.
- Place dressing ingredients in a bowl and slowly whisk in the oil.
- Assemble ingredients on a platter or large plate.
- Drizzle with dressing and garnish with capers, fresh parsley, and cracked black pepper.
Storing Salad
Keep leftover salad niçoise ingredients from the lettuce in a separate container for up to 2 days. Leftover dressing will last about 7 days in the refrigerator. For best results, build a new salad with fresh lettuce and dressing.
More Salad Recipes
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Nicoise Salad
Ingredients
- 4 large eggs
- 6 ounces green beans trimmed
- 8 ounces baby potatoes halved
- 1 cup grape tomatoes halved, or cucumbers
- 2 tablespoons capers
- ½ cup mixed olives
- 1 can oil-packed tuna 6 ounces
- 4 cups romaine lettuce washed and dried
Dressing
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ⅓ cup olive oil
- salt & pepper to taste
Instructions
Prep
- Fill a small bowl and a large bowl with ice water.
- Place eggs in a medium saucepan and cover with water. Bring to a boil and once boiling, cover with a lid. Remove from the heat and let sit 10-12 minutes. Remove eggs and place them in the small bowl of ice water. Set aside.
- While eggs are simmering, bring a large pot of salted water to a boil. Add halved potatoes and boil 10 minutes. Add green beans to the boiling water and cook for an additional 3-5 minutes or until potatoes are fork tender and beans are tender crisp. Drain and place in the large bowl of ice water.
- Drain the potatoes, toss with a little bit of olive oil, and season with salt and pepper.
Dressing
- Place all dressing ingredients except oil in a small bowl. Whisk while very slowly drizzling in the olive oil. Once all of the oil has been added, season with salt & pepper to taste.
Assembly
- Arrange lettuce, potatoes, and beans on a serving platter.
- Peel eggs under cold water. Cut in half and add to the plate. Add tomatoes and olives.
- Lightly drain the tuna and gently break apart with a fork. Place on top of the salad.
- Drizzle dressing overtop and garnish with capers and fresh parsley if desired.
Notes
Radishes, sweet cornichons, red onions, fresh herbs Eggs can be cooked in an air fryer if desired (I cook them at 250°F for 15 minutes to get jammy yolks). No water required. Keep leftover salad niçoise ingredients from the lettuce in a separate container for up to 2 days. Leftover dressing will last about 7 days in the refrigerator.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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