Classic Niçoise Salad (Printable Version)
Vibrant French salad with tuna, crisp vegetables, olives, and tangy vinaigrette—perfect for light lunches or elegant starters.
# What You Need:
→ Vegetables
01 - 7 oz green beans, trimmed
02 - 14 oz baby potatoes, halved
03 - 9 oz cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - 1 small cucumber, sliced
06 - 1 small head butter lettuce or romaine, torn
→ Protein
07 - 2 large eggs
08 - 7 oz high-quality canned tuna in olive oil, drained
→ Garnishes
09 - 3 oz Niçoise or Kalamata olives, pitted
10 - 2 tbsp capers (optional)
11 - Fresh parsley, chopped
→ Vinaigrette
12 - 4 tbsp extra virgin olive oil
13 - 1.5 tbsp red wine vinegar
14 - 1 tsp Dijon mustard
15 - 1 small garlic clove, minced
16 - 0.5 tsp sea salt
17 - 0.25 tsp freshly ground black pepper
# How to Make It:
01 - Boil the potatoes in salted water until just tender, about 12-15 minutes. Drain and let cool slightly.
02 - While the potatoes cook, bring another pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking.
03 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 7 minutes. Transfer to a bowl of ice water, cool, and peel. Cut into halves or quarters.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
05 - Arrange lettuce on a large platter. Top with potatoes, green beans, cherry tomatoes, cucumber, and red onion.
06 - Flake tuna over the vegetables. Add eggs, olives, and capers (if using).
07 - Drizzle the vinaigrette over the salad. Sprinkle with fresh parsley. Serve immediately.
# Expert Advice:
01 -
- The vinaigrette alone will become your go-to for every green salad you make
- It transforms simple pantry staples into something that feels like a celebration
- You can prep everything ahead and assemble it in under five minutes
02 -
- Room temperature ingredients make a huge difference in how the flavors meld together
- Traditional Niçoise never includes cooked tuna—it's always canned or jarred, and honestly, it's better that way
- The dressing should be made right before serving and kept at room temperature
03 -
- Invest in good tuna—it's the ingredient that defines the entire dish
- Don't overdress the salad in the kitchen; let people add more at the table