If you’ve ever craved a salad that’s bursting with layers of fresh flavor, texture, and vibrant color, then you’re in for a treat with The Best Nicoise Salad Recipe. This classic French dish combines tender potatoes, crisp green beans, briny olives, savory tuna, and perfectly boiled eggs, all tied together with a tangy, zesty vinaigrette. It’s a stunning and satisfying salad that feels rustic yet elegant, perfect for any meal that calls for something light yet incredibly fulfilling.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the perfect balance of flavors in The Best Nicoise Salad Recipe is all about using simple, quality ingredients. Each component brings its own unique texture and taste, making every bite exciting and fresh.
- Extra virgin olive oil: The base of our vinaigrette, adding richness and smoothness to the dressing.
- Lemon juice: Provides a bright, tangy punch that balances the oil and cuts through the richness.
- Minced shallot: Adds a subtle onion flavor with a little sweetness, enhancing the dressing.
- Dijon mustard: Acts as an emulsifier and lends a sharp, zesty flavor to the vinaigrette.
- Whole grain mustard: Adds texture and a slightly earthy, tangy flavor for depth.
- Kosher salt: Essential for seasoning and bringing out the natural flavors of the salad ingredients.
- Freshly ground black pepper: Adds a mild heat and complexity.
- Petite white or red potatoes: Their creaminess and firmness create a wonderful base for the salad.
- Fresh green beans: Crisp and tender, they offer a pop of color and fresh crunch.
- White tuna in olive oil: Rich and flaky, this protein component is the star of the salad.
- Kalamata olives: Their briny and slightly fruity flavor gives the salad a Mediterranean flair.
- Thinly sliced red onion: Adds a sharp bite and lovely color contrast.
- Capers: Small bursts of salty, tangy flavor that elevate every bite.
- Cherry tomatoes: Sweet and juicy, they balance the savory elements beautifully.
- Hard-boiled eggs: Creamy and rich, they round out the salad with satisfying heft.
How to Make The Best Nicoise Salad Recipe
Step 1: Prepare the Vinaigrette
To start, combine the extra virgin olive oil, lemon juice, minced shallot, Dijon mustard, whole grain mustard, kosher salt, and freshly ground black pepper in a jar with a tight-fitting lid. Shake this mixture well until it’s fully emulsified and all the flavors are blended. Setting it aside allows the shallots to mellow slightly and the flavors to marry.
Step 2: Cook the Potatoes
Next, place the potatoes in a medium pot and cover with water by about an inch. Add a pinch of kosher salt and bring to a boil. Lower the heat to a rolling simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes. Once tender, drain using a spider or strainer. While still warm, halve the potatoes and toss them gently in a few tablespoons of vinaigrette to soak up all that bright flavor. Then set them aside to cool—this little step makes all the difference!
Step 3: Blanch the Green Beans
Reuse the hot water from the potatoes to blanch the green beans for just one minute, until they turn a vibrant, bright green. This quick cooking keeps them crisp but tender and locks in their gorgeous color. Drain and let them cool before adding them to the salad.
Step 4: Assemble the Salad
On a large serving platter, artfully arrange the potatoes, blanched green beans, tuna, halved cherry tomatoes, olives, capers, thinly sliced red onion, and hard-boiled eggs. Be generous with each ingredient for a visually stunning presentation. Finish with a light seasoning of salt and pepper, then drizzle the remaining vinaigrette over the top or serve it on the side to let everyone add to taste.
How to Serve The Best Nicoise Salad Recipe
Garnishes
To add an extra touch of elegance and flavor, sprinkle some fresh chopped herbs such as parsley or chives over the salad. A few lemon wedges on the side brighten up the dish further, inviting your guests to squeeze a little fresh juice for an extra zing right before eating.
Side Dishes
The Best Nicoise Salad Recipe shines as a light main course on its own, but consider pairing it with a warm crusty baguette or some rustic roasted vegetables to round out your meal. A chilled glass of crisp white wine or a refreshing iced tea makes delightful accompaniments.
Creative Ways to Present
For a fun twist, try serving the Nicoise salad layered in glass jars for individual portions or build it over a bed of mixed salad greens for added tenderness. You could even arrange the ingredients in small tasting plates for a sophisticated starter or tapas-style spread that invites sampling all the delicious components.
Make Ahead and Storage
Storing Leftovers
Store any leftover Nicoise salad in an airtight container in the refrigerator for up to two days. To preserve the freshness and texture, keep the vinaigrette separate and dress the salad just before serving again. The potatoes and green beans hold up nicely, but the salad is best enjoyed fresh.
Freezing
Because this salad includes cooked potatoes, fresh vegetables, and tuna, it’s not ideal for freezing. Freezing will compromise the texture of many of the ingredients, so it’s best to prepare it fresh or store leftovers short term in the fridge.
Reheating
If you want to enjoy leftovers warm, gently reheat just the potatoes and green beans in a microwave or skillet, then add back the fresh components like tuna, eggs, olives, and dressing afterward. This way, the salad maintains its signature combination of warm and cool elements.
FAQs
Can I use canned tuna instead of fresh tuna for The Best Nicoise Salad Recipe?
Absolutely! While fresh white tuna in olive oil gives the best texture and flavor, a good quality canned tuna packed in olive oil is a convenient and tasty alternative. Just be sure to drain it well to avoid excess oil in your salad.
What’s the best way to cook the green beans for this salad?
Blanching the green beans in hot water for just one minute helps keep them crisp, bright, and fresh-tasting. Avoid overcooking, which causes them to lose color and turn mushy—remember, a little crunch is key!
Can I make The Best Nicoise Salad Recipe vegan?
To veganize this dish, replace the tuna and eggs with crispy pan-fried tofu or marinated artichoke hearts. Ensure your vinaigrette ingredients are vegan-friendly, and you’ll have a delicious plant-based twist that still captures the salad’s essence.
How do I prevent the potatoes from getting soggy?
Toss the warm cooked potatoes with a few tablespoons of vinaigrette and let them cool completely before assembling the salad. Dressing them while warm allows the flavor to absorb without making them mushy once they’re cooled.
Is The Best Nicoise Salad Recipe gluten-free?
Yes! This classic salad contains no gluten ingredients and is naturally gluten-free, making it perfect for those with gluten sensitivities or anyone looking to enjoy a wholesome, flavorful meal without worry.
Final Thoughts
There’s something so incredibly satisfying about making and sharing The Best Nicoise Salad Recipe. From the beautiful medley of fresh colorful ingredients to the bright, tangy vinaigrette that ties it all together, this salad is a celebration of simple yet bold flavors. Whether you’re serving it for a casual lunch or an elegant dinner, this dish never fails to impress and delight. I can’t wait for you to try making it yourself—once you do, I’m sure it will become a beloved staple in your kitchen, just like it is in mine!
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The Best Nicoise Salad Recipe
A classic and vibrant Nicoise Salad featuring tender potatoes, fresh green beans, white tuna, kalamata olives, cherry tomatoes, capers, red onions, and hard-boiled eggs, all tossed in a tangy mustard-lemon vinaigrette. Perfect for a refreshing and colorful meal that comes together in just 40 minutes.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 tablespoon minced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Salad
- 2 cups petite white or red potatoes
- 6 ounces fresh green beans, stems trimmed
- 3 ounces white tuna in olive oil, drained
- 5 ounces kalamata olives (about 1 cup), drained
- 1/2 cup thinly sliced red onion
- 4 ounces capers (about 1/3 heaping cup), drained
- 8 ounces cherry tomatoes (about 1 1/2 cups), sliced in half
- 4 hard-boiled eggs, halved or quartered
Instructions
- Make the Vinaigrette: In a jar with a lid, combine the extra virgin olive oil, lemon juice, minced shallot, Dijon mustard, whole grain mustard, kosher salt, and freshly ground black pepper. Close tightly and shake vigorously to emulsify the dressing. Set aside to let the flavors meld.
- Cook the Potatoes: Place the potatoes in a medium pot and add enough water to cover them by 1 inch. Bring to a boil, add 1-2 teaspoons kosher salt, then reduce to a rolling simmer. Cook until tender and easily pierced with a fork, about 15 minutes. Using a spider or strainer, transfer the potatoes from the hot water while reserving the water. Halve the potatoes and place in a bowl. While still warm, drizzle with 2-3 tablespoons of the vinaigrette, then set aside to cool.
- Cook the Green Beans: Add the green beans to the reserved hot water and simmer for about 1 minute, or until they turn bright green and are just tender. Drain and set aside to cool.
- Assemble the Salad: On a large platter, artfully arrange the dressed potatoes, green beans, white tuna, halved cherry tomatoes, halved or quartered hard-boiled eggs, kalamata olives, sliced red onion, and capers. Season with additional kosher salt and freshly ground black pepper as desired. Drizzle remaining vinaigrette over the salad or serve it on the side for guests to add their preferred amount.
Notes
- You can substitute fresh tuna with canned solid white albacore tuna if unavailable.
- Use fingerling potatoes or baby potatoes if petite white or red potatoes are not available, adjust cooking time accordingly.
- For an extra punch of flavor, add fresh herbs like parsley or tarragon before serving.
- Serve immediately for best freshness or refrigerate covered for up to 4 hours before serving.
- Use kosher salt to control seasoning better, and adjust saltiness depending on taste and saltiness of olives and capers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
