If you’ve been searching for a vibrant, satisfying dish that brings bright Mediterranean flavors to your table, Nicoise Salad delivers exactly that. This iconic French salad combines tender baby potatoes, crisp green beans, juicy tomatoes, briny olives, rich hard‑boiled eggs, and hearty chunks of tuna, all drizzled with a zesty lemon dressing that ties every ingredient together.
Perfect for warm weather meals, casual lunches, or elegant dinners, this salad is more than just a side — it’s a complete meal full of texture, color, and balanced taste. Whether you’re hosting guests or prepping meals for the week, this Nicoise Salad hits all the marks with freshness and classic flavor.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Bursting with Freshness: Crisp green beans, ripe tomatoes, and bright lemon dressing make every bite refreshing.
- Balanced & Filling: Baby potatoes, protein‑rich tuna, and eggs turn this into a satisfying meal.
- Classic Yet Versatile: A timeless French salad that’s perfect for picnics, brunches, or weeknight dinners.
- Simple, Quality Ingredients: No complicated steps — just fresh produce and pantry staples.
- Crowd‑Pleasing Presentation: Artfully arranged ingredients make this salad as beautiful as it is delicious.
What sets this Nicoise Salad apart is the harmonious blend of vibrant vegetables, hearty proteins, and a simple lemon dressing. Every component is prepared in a way that respects its texture and flavor while contributing to a cohesive, memorable dish. This is not just a salad — it’s an experience.
Ingredients Needed
Below is a clear list of all the components you’ll need to make this classic Nicoise Salad. Ingredients are grouped to simplify preparation and reading.
Base & Vegetables
- 8 baby/chat potatoes — small, tender, and ideal for salads (Note 1: baby potatoes cook faster and have great texture).
- 120g / 4 oz green beans, trimmed — remove tough ends for a crisp finish.
- 2 ripe tomatoes, each cut into 8–10 wedges — juicy and colorful.
- ½ head baby cos lettuce (romaine) — cut or torn into large bite‑sized pieces for structural heartiness.
🥚 Protein & Salty Notes
- 3 hard‑boiled eggs, peeled and quartered — adds creaminess and richness.
- ¾ cup / 100g unpitted black olives — the briny bite balances the fresh veggies (Note 2: olives lend a Mediterranean saltiness).
- 250–300g / 8–10 oz canned chunk tuna in oil, drained and broken into large chunks — oil‑packed tuna offers deeper flavor and moist texture (Note 3).
Lemon Nicoise Dressing
- 1½ tbsp fresh lemon juice — bright acidity.
- 4 tbsp extra virgin olive oil — smooth mouthfeel.
- 1 small garlic clove, minced or grated — adds aromatic depth.
- ¼ tsp salt — enhances all flavors.
- 1 tsp Dijon mustard — emulsifies and enriches the dressing.
- Pinch of black pepper — subtle spice.
Pro tip: Fresh, high‑quality ingredients (especially olive oil and lemon) make a noticeable difference in this simple salad.
How to Make Nicoise Salad
Below are step‑by‑step instructions that are clear, concise, and packed with helpful cues so your Nicoise Salad turns out perfectly every time.
1. Prepare the Lemon Nicoise Dressing
- In a small jar or bowl, combine lemon juice, extra virgin olive oil, minced garlic, salt, Dijon mustard, and a pinch of black pepper.
- Seal the jar and shake vigorously or whisk until well‑blended and slightly thickened.
- Set aside so the flavors can meld while you prepare the salad ingredients.
2. Cook the Potatoes
- Place the baby/chat potatoes in a medium saucepan and cover with cold water; add a pinch of salt.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook until tender when pierced with a fork — about 15 minutes depending on size.
- Drain and allow to cool completely on a tray; cooling helps them maintain shape when sliced.
- Once cool, slice each potato in half.
Why this matters: Cooling potatoes helps preserve their texture and prevents them from turning mushy in the salad.
3. Blanch the Green Beans
- Bring a separate pot of water to a boil and add a pinch of salt.
- Add the trimmed green beans and cook until they are crisp‑tender — about 3–4 minutes.
- Immediately drain and refresh under cold running water to stop the cooking and lock in vibrant green color.
- Pat dry with a paper towel.
Visual cue: Beans should be bright green and slightly firm, not mushy — this gives texture contrast in the salad.
4. Prepare Eggs, Olives & Tuna
- Peel and quarter the hard‑boiled eggs.
- Drain the canned tuna, then gently flake or break into large chunks with your fingers or a fork — avoid over‑breaking to preserve texture.
- Keep olives ready — you can leave them whole or halve them if preferred.
Mini‑tip: Use good‑quality tuna in oil for richer flavor over water‑packed varieties.
5. Assemble the Nicoise Salad
- On a large, wide serving platter or individual plates, spread the baby cos lettuce evenly.
- Artfully arrange the ingredients in sections — positioning each component separately so the colors and textures shine:
- Halved potatoes
- Blanched green beans
- Tomato wedges
- Hard‑boiled egg quarters
- Black olives
- Chunks of tuna
- Drizzle the lemon Nicoise dressing evenly over the entire salad.
- Serve immediately, or chill briefly before serving.
Presentation tip: Arranging components in sections or spirals creates a visually appealing, restaurant‑style salad.
Serving and Storage Tips
Serving Suggestions
- Serve Nicoise Salad with crusty French bread or toasted baguette slices for a complete meal.
- Add slices of avocado for extra creaminess and richness.
- Pair with a glass of crisp white wine such as Sauvignon Blanc or a light rosé for a refreshing combination.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 2 days.
- Store the dressing separately and add just before serving to keep the salad crisp.
- Avoid freezing — fresh vegetables and dressing don’t thaw well and may lose texture.
Helpful Notes
- Green Bean Variations: You can swap green beans for asparagus or blanched sugar snap peas for slightly different texture.
- Tuna Alternatives: Fresh seared tuna steak slices or grilled salmon can elevate this into a restaurant‑worthy entrée.
- Egg Options: Sub soft‑boiled eggs if you prefer runny yolks — cook about 6 minutes and ice bath immediately.
- Additional Herbs: Add fresh basil, dill, or parsley for herbaceous brightness.
Flavor balance: Nicoise Salad thrives on fresh, high‑quality ingredients — don’t rush preparation.
Conclusion
This Nicoise Salad is a classic dish that brings together fresh vegetables, hearty proteins, and a bright lemon dressing in a way that’s both satisfying and elegant. Whether you’re making it for lunch, dinner, or entertaining guests, this salad offers balanced flavors and textures that delight every palate.
If you tried this recipe, please leave a ⭐ star rating and comment below — your feedback helps others discover this timeless favorite. Don’t forget to share this on Pinterest or Facebook so your friends can enjoy it too!
What variation did you try — extra herbs, grilled tuna, or a different dressing twist? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I make Nicoise Salad ahead of time?
Yes! Prepare all components separately and assemble the salad just before serving to keep everything crisp and fresh.
Can I use fresh tuna instead of canned?
Absolutely. Seared fresh tuna adds a lovely texture and flavor — cook it briefly on high heat to medium‑rare for best results.
Is Nicoise Salad gluten‑free?
Yes, this recipe is naturally gluten‑free as written. Just ensure any added bread or substitutions are gluten‑free if needed.
How do I keep the dressing from wilting the lettuce?
Dress the salad just before serving and avoid drizzling dressing on delicate leaves too early. Keep dressing separate if serving later.
What’s the best way to cook the eggs?
For firm but tender yolks, boil eggs for 9–10 minutes, then immediately transfer to an ice bath to stop cooking and make peeling easier.
Nicoise Salad: Classic French Flavor in Every Bite
Ingredients
Method
- In a small jar or bowl, combine lemon juice, olive oil, garlic, salt, Dijon mustard, and black pepper. Shake or whisk until well blended and slightly thickened. Set aside.
- Place the baby potatoes in a saucepan, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 15 minutes. Drain, cool completely, then halve.
- Bring a pot of salted water to a boil. Add green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately cool under cold water. Pat dry.
- Peel and quarter the hard-boiled eggs. Drain the tuna and gently break it into large chunks. Prepare olives as desired.
- Arrange lettuce on a large serving platter. Neatly arrange potatoes, green beans, tomatoes, eggs, olives, and tuna on top. Drizzle evenly with the lemon Nicoise dressing and serve.