Classic Niçoise Salad
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There are many different variations of a Niçoise salad. It’s a popular dish from Nice, a city in the South of France. Apart from a few core ingredients, the recipe is incredibly flexible and can be easily customized based on seasonal produce availability. The name, “Niçoise” translates quite literally to, “in the style of Nice.” This classic recipe combines tender potatoes, crisp green beans, oil-packed tuna, soft-boiled eggs, olives, and fresh vegetables with a zesty lemon-basil vinaigrette. It’s a beautiful composed salad that’s hearty enough for dinner yet refreshing enough for warm-weather lunches. If you’re looking for more exciting salad options try my French potato salad with green beans or this tomato, mozzarella, and avocado salad next.
What is a Niçoise Salad?
Traditionally made with tuna, eggs, tomatoes, olives, and anchovies, modern versions often include potatoes and green beans for a more substantial meal. Unlike a tossed salad, a Niçoise salad is arranged with each ingredient grouped separately on a platter, making it easy to customize and serve.
Why You’ll Love This Recipe
- Easy meal prep – Most of the components can be prepared ahead of time and assembled just before serving.
- Protein-packed – Tuna and eggs make this salad hearty enough to enjoy as a complete meal.
- Fresh and customizable – Easily swap vegetables, greens, or proteins based on what you have on hand.
Key Ingredients in a Classic Niçoise Salad
- Potatoes – Small potatoes are served boiled and halved. They can be cooked in the same pot as the green beans for easy prep.
- Green beans – Served simply blanched and chopped the green beans and potatoes are tossed with some of the dressing right after cooking so they absorb the flavors. Haricots verts are preferred since they are more delicate than American green beans but either will do.
- Tuna – Oil-packed tuna (Chicken of the Sea) is most commonly used. And gives the salad a rich and tender contrast to the citrus dressing. You can also add leftover seared or cooked tuna if that’s what you have on hand. Though I like the meatiness of the oil-packed version. Opt for a high-quality oil-packed tuna, I like Fishwife’s Wild-Caught Smoked Albacore.
- Eggs – Hard boiled eggs are traditionally used though I opt for soft-boiled eggs. In addition, I love the texture the jammy yolks add to the salad.
- Olives – While Niçoise olives are classic, I feel these can be substituted for other olives based on availability or preference.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Dress the potatoes and green beans while they’re still slightly warm. The vegetables will absorb more of the vinaigrette, resulting in a more flavorful Niçoise salad.
Swaps and Substitutions
- Tuna: Substitute canned tuna with seared ahi tuna, grilled salmon, or even shredded rotisserie chicken.
- Green beans: Use haricots verts, asparagus, sugar snap peas, or blanched broccoli florets.
- Potatoes: Swap baby Yukon Gold potatoes for fingerling potatoes, red potatoes, or new potatoes.
- Olives: Use Kalamata olives, Castelvetrano olives, or oil-cured olives in place of Niçoise olives.
- Greens: Substitute mixed greens with butter lettuce, romaine, arugula, or spinach.
- Herbs: Replace basil with parsley, chives, dill, or tarragon for a different flavor profile.
How to Make a Classic Niçoise Salad (Step-by-Step)
- Whisk the dressing.
In a small bowl whisk together the oil, basil, lemon juice, and Dijon, then season to taste with salt and pepper. Set aside until ready to use. - Cook the soft boiled eggs. Bring a medium pot of salted water to a boil over high heat. Carefully add the eggs and cook for 7 minutes. Use a slotted spoon to transfer the eggs to a bowl of ice water, keeping the pot over high heat. Chill the eggs until cold then peel and set aside.
- Blanch the green beans. Add the green beans and potatoes to the boiling water. Cook the green beans until bright green and tender, about 2 minutes. Remove with tongs to a bowl of ice water until chilled then drain and set aside.
- Cook the potatoes. Continue to boil the potatoes until tender, about 15 minutes. Drain the potatoes. In a medium bowl toss the potatoes and green beans with half the dressing.
- Assemble and serve. Arrange the mixed greens on a platter and arrange the green beans and potatoes in sections on top followed by the red onions, tomatoes, olives, tuna and anchovies. Drizzle the remaining dressing over the top and serve immediately.
How to Serve a Classic Niçoise Salad
- As a main course: Serve as a light yet satisfying lunch or dinner with crusty bread on the side.
- For entertaining: Arrange the ingredients on a large platter for a beautiful family-style presentation.
- For meal prep: Portion the salad ingredients into containers and keep the dressing separate until serving.
- With additional seafood: Pair with grilled shrimp, seared tuna, or roasted salmon for an even heartier meal.
- As part of a Mediterranean spread: Serve alongside hummus, marinated vegetables, and fresh bread.
How to Store a Classic Niçoise Salad
- Store components separately: Keep the greens, vegetables, tuna, eggs, and dressing in separate airtight containers in the refrigerator for up to 3 days.
- Refrigerate the dressing: Store the lemon-basil vinaigrette in a sealed jar for up to 5 days.
- Assemble before serving: Wait to combine the ingredients until ready to eat to maintain the best texture.
- Avoid freezing: The vegetables, eggs, and greens will lose their texture once thawed.
FAQ – Frequently Asked Questions
Yes. The potatoes, green beans, eggs, dressing, and vegetables can all be prepared up to one day in advance. Assemble the Niçoise salad just before serving for the freshest texture.
Oil-packed tuna is often preferred because it has a richer flavor and more tender texture. Seared fresh tuna is also a popular option for a more elevated presentation.
Yes. Niçoise salad is rich in protein, healthy fats, fiber, and vegetables, making it a balanced and nutrient-dense meal.
Absolutely. Many versions of Niçoise salad omit anchovies altogether. The tuna, olives, and vinaigrette provide plenty of savory flavor on their own.
Other Recipes to Try
If you loved the texture and flavors of this classic recipe, check out some of my other favorite recipes below:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Niçoise Salad
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Ingredients:
For the lemon-basil vinaigrette:
- ¼ cup extra-virgin olive oil
- 2 tablespoons chopped basil leaves
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon dijon mustard
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For serving:
- 4 large eggs
- 6 ounces haricots verts or green beans
- ¾ pound small yellow Yukon potatoes
- 4 ounces mixed greens
- ¼ cup shaved red onions
- ½ cup halved cherry tomatoes
- ¼ cup Kalamata olives
- 2 (3.5-ounce) can oil-packed tuna
- 1 (2-ounce) can oil-packed anchovies
Instructions:
For the lemon-basil vinaigrette:
- In a small bowl whisk together the oil, basil, lemon juice, and Dijon, then season to taste with salt and pepper. Set aside until ready to use.
For serving:
- Bring a medium pot of salted water to a boil over high heat. Carefully add the eggs and cook for 7 minutes. Use a slotted spoon to transfer the eggs to a bowl of ice water, keeping the pot over high heat. Chill the eggs until cold then peel and set aside.
- Add the green beans and potatoes to the boiling water. Cook the green beans until bright green and tender, about 2 minutes. Remove with tongs to a bowl of ice water until chilled then drain and set aside.
- Continue to boil the potatoes until tender, about 15 minutes. Drain the potatoes. In a medium bowl toss the potatoes and green beans with half the dressing.
- Arrange the mixed greens on a platter and arrange the green beans and potatoes in sections on top followed by the red onions, tomatoes, olives, tuna and anchovies. Drizzle the remaining dressing over the top and serve immediately.
Notes:
Nutrition:
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