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Niçoise Salad

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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.

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

  1. Boil potatoes in salted water for 10–15 minutes until tender. Drain and set aside.
  2. Blanch green beans in boiling water for 2–3 minutes, then transfer to an ice bath to cool.
  3. Boil eggs for 9–10 minutes, then cool, peel, and halve.
  4. In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, salt, and pepper to make the dressing.
  5. Arrange lettuce or greens on a large platter or individual plates.
  6. Neatly arrange tuna, potatoes, green beans, cherry tomatoes, eggs, olives, and red onion over the greens.
  7. Drizzle dressing over the salad just before serving.
  8. 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.

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