Niçoise Salad is a complete meal in itself—nutritious, colorful, and full of texture. It’s packed with protein, fiber, and healthy fats, making it both wholesome and filling. Easy to prep and perfect for entertaining, it can be served warm or cold and customized to suit your preferences. Plus, it’s naturally gluten-free and loaded with fresh ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Tuna (canned in olive oil or seared fresh tuna)
Baby potatoes, boiled and halved
Green beans, blanched
Cherry tomatoes, halved
Hard-boiled eggs, halved
Black olives (Niçoise or Kalamata)
Lettuce or mixed greens
Red onion, thinly sliced
Olive oil
Red wine vinegar or lemon juice
Dijon mustard
Salt
Black pepper
Optional: anchovy fillets, capers, fresh herbs (like parsley or basil)
Directions
Boil the potatoes in salted water until tender, about 10–15 minutes. Drain and set aside.
Blanch green beans in boiling water for 2–3 minutes until bright green, then transfer to an ice bath to cool.
Prepare hard-boiled eggs by boiling for 9–10 minutes. Cool, peel, and halve.
In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, salt, and pepper to make the dressing.
On a large serving platter or individual plates, arrange the lettuce or greens as a base.
Neatly arrange the tuna, potatoes, green beans, tomatoes, eggs, olives, and red onions over the greens.
Drizzle the dressing over the salad just before serving.
Garnish with anchovies, capers, or fresh herbs if using.
Servings and timing
This recipe serves 4 people. Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes
Variations
Grilled tuna: Use grilled or seared fresh tuna steaks instead of canned.
Vegetarian version: Omit tuna and eggs, and add chickpeas or white beans.
With roasted vegetables: Add roasted bell peppers or artichoke hearts for more flavor.
Different greens: Use arugula or spinach for a peppery or tender base.
Vinaigrette twist: Try adding minced garlic or shallots to the dressing for depth.
Storage/Reheating
Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing on the side to prevent sogginess. This salad is best served cold or at room temperature and does not require reheating.
FAQs
What type of tuna is best for Niçoise Salad?
Canned tuna in olive oil offers rich flavor, but fresh seared tuna is great for a more elegant presentation.
Can I make Niçoise Salad ahead of time?
Yes, prepare all the components in advance and assemble just before serving.
Do I have to use anchovies?
No, anchovies are optional. They add a salty umami boost but can be left out.
Can I use other types of olives?
Yes, Kalamata or any high-quality black olives can be used if Niçoise olives aren’t available.
How do I keep the green beans crisp?
Blanch and then immediately chill them in an ice bath to preserve color and texture.
What dressing goes best with Niçoise Salad?
A simple vinaigrette made with olive oil, lemon juice or red wine vinegar, and Dijon mustard is traditional.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free, making it a great option for gluten-sensitive eaters.
Can I serve this warm?
Yes, warm potatoes and green beans contrast nicely with the cold components.
What are traditional Niçoise ingredients?
The classic version includes tuna, eggs, green beans, tomatoes, potatoes, and olives, typically without cooked vegetables.
Can I add cheese to this salad?
Cheese isn’t traditional in Niçoise Salad, but crumbled feta or goat cheese can be added for a twist.
Conclusion
Niçoise Salad is a beautifully balanced dish full of color, texture, and fresh Mediterranean flavors. With simple prep and stunning presentation, it’s a reliable go-to for both casual lunches and elegant dinners. Whether you’re following tradition or adding your own spin, this classic French salad is sure to satisfy
Niçoise Salad is a colorful and hearty French dish featuring tuna, hard-boiled eggs, vegetables, and olives over a bed of greens, all topped with a zesty vinaigrette. It’s a well-balanced, protein-rich meal perfect for lunch or a light dinner.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings
Category:Salad
Method:No-Cook (with some boiling)
Cuisine:French
Diet:Gluten Free
Ingredients
1 can (5–7 oz) tuna in olive oil or 2 fresh tuna steaks, seared
1/2 lb baby potatoes, boiled and halved
1/2 lb green beans, trimmed and blanched
1 cup cherry tomatoes, halved
4 hard-boiled eggs, halved
1/3 cup Niçoise or Kalamata olives
4 cups lettuce or mixed greens
1/4 red onion, thinly sliced
1/4 cup olive oil
2 tablespoons red wine vinegar or lemon juice
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste
Optional: anchovy fillets, capers, fresh herbs (parsley or basil)
Instructions
Boil potatoes in salted water for 10–15 minutes until tender. Drain and set aside.
Blanch green beans in boiling water for 2–3 minutes, then transfer to an ice bath to cool.
Boil eggs for 9–10 minutes, then cool, peel, and halve.
In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, salt, and pepper to make the dressing.
Arrange lettuce or greens on a large platter or individual plates.
Neatly arrange tuna, potatoes, green beans, cherry tomatoes, eggs, olives, and red onion over the greens.
Drizzle dressing over the salad just before serving.
Garnish with optional anchovies, capers, or fresh herbs if desired.
Notes
Use canned tuna in olive oil for convenience or seared tuna for a gourmet touch.Assemble components just before serving to keep the salad fresh.Chill green beans in an ice bath after blanching to preserve crispness.Traditional versions omit cooked vegetables like bell peppers or artichokes, but they can be added for variation.Store leftovers and dressing separately to avoid sogginess.
