Salad Niçoise

Why You’ll Love This Recipe

This salad is not only visually stunning but also full of satisfying textures and flavors. It blends protein-rich tuna and eggs with fresh vegetables, briny olives, and anchovies, all brought together by a tangy lemon vinaigrette. It’s balanced, wholesome, and feels special while still being simple to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ pound new potatoes, quartered
⅓ pound fresh green beans, rinsed, trimmed, and blanched
1 (5 ounce) can tuna
½ onion, thinly sliced
¼ cup pitted Niçoise olives
¼ cup chopped fresh parsley
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
4 anchovy filets
1 tablespoon capers

Directions

1. Boil the quartered potatoes in salted water until fork-tender, about 10–12 minutes. Drain and let cool slightly.
2. Blanch the green beans in boiling water for 2–3 minutes until crisp-tender, then transfer to an ice bath to stop cooking.
3. Arrange the mixed greens on a large serving platter.
4. Neatly arrange potatoes, green beans, tuna, onion slices, olives, eggs, tomatoes, anchovies, and capers over the greens.
5. Sprinkle with parsley for freshness.
6. Drizzle with lemon vinaigrette just before serving.

Servings and timing

This recipe serves 4 people as a main course or 6 as a side.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

• Replace canned tuna with seared fresh tuna for a more upscale version.
• Use Kalamata olives if Niçoise olives are unavailable.
• Swap lemon vinaigrette for Dijon vinaigrette for a different flavor profile.
• Add artichoke hearts or roasted red peppers for more Mediterranean flair.
• Make it vegetarian by omitting tuna and anchovies and adding chickpeas.

Storage/Reheating

Salad Niçoise is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until serving to prevent sogginess. This salad is not suitable for reheating, but it can be enjoyed cold straight from the fridge.

FAQs

What makes Salad Niçoise unique?

Its signature combination of tuna, anchovies, olives, and eggs distinguishes it from other salads.

Can I use fresh tuna instead of canned?

Yes, seared or grilled fresh tuna elevates the dish and adds a restaurant-style touch.

What dressing is best for Salad Niçoise?

A lemon or Dijon vinaigrette works best to complement the briny and fresh flavors.

Do I have to use anchovies?

No, anchovies are optional, but they add a classic salty punch to the salad.

Can I prepare ingredients ahead of time?

Yes, potatoes, eggs, and beans can be cooked ahead and refrigerated until ready to assemble.

What type of potatoes are best?

Waxy new potatoes hold their shape well and have a creamy texture, making them ideal.

Is Salad Niçoise served warm or cold?

It is typically served chilled or at room temperature, never hot.

Can I make this vegetarian?

Yes, simply omit the tuna and anchovies and replace with beans or chickpeas.

What type of olives should I use?

Niçoise olives are traditional, but Kalamata or other briny olives can be substituted.

Is Salad Niçoise filling enough for a meal?

Yes, with protein from tuna and eggs plus hearty potatoes, it’s a complete and satisfying dish.

Conclusion

Salad Niçoise is a beautiful and balanced French classic that brings together fresh vegetables, hearty proteins, and tangy dressing into one satisfying dish. Whether enjoyed as a light lunch or a centerpiece for dinner, its elegant presentation and bold Mediterranean flavors make it a timeless favorite.

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