Niçoise Salad
This classic French salad layers tender potatoes, crisp green beans, jammy eggs, tuna, tomatoes, olives, and a sharp Dijon vinaigrette. It is hearty enough for dinner but still fresh and bright.
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 25mCook 20mFrenchSalads
Niçoise salad comes from Nice, on the French Riviera, and it has many versions. This one is built for home kitchens: easy-to-find ingredients, a simple vinaigrette, and clear timing so every part lands on the plate at its best.
The salad is all about contrast. You get warm or room-temperature potatoes, crisp-tender green beans, juicy tomatoes, salty olives, rich eggs, and flaky tuna in one colorful platter.
Serve it as a main-course salad with crusty bread, or make it ahead in parts for a lunch that feels special without much last-minute work.
01What you'll need
Ingredients
17 items · 4 servings
- For the vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the salad:
- 12 ounces baby potatoes, halved if large
- 8 ounces green beans, trimmed
- 4 large eggs
- 2 cans water-packed tuna, 5 ounces each, drained
- 4 cups chopped romaine or butter lettuce
- 2 cups cherry tomatoes, halved
- 1/2 cup pitted Niçoise or Kalamata olives
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
02How to make it
Step-by-step
1. Start the potatoes
Put the potatoes in a medium saucepan and cover them with cold water by about 1 inch. Bring to a boil, then lower the heat and simmer for 12 to 15 minutes, until a fork slides in easily. Simmer means the water should bubble gently, not boil hard.
2. Blanch the green beans
While the potatoes cook, bring a second pot of salted water to a boil. Add the green beans and cook for 2 to 3 minutes, until bright green and crisp-tender. Transfer them to a bowl of ice water to stop the cooking, then drain well.
3. Boil the eggs
Place the eggs in a small saucepan and cover with water. Bring to a boil, turn off the heat, cover, and let stand for 9 to 10 minutes for set yolks that are still slightly creamy. Move the eggs to ice water, then peel and halve them.
4. Mix the vinaigrette
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper. Taste and adjust with a little more vinegar if you want it sharper.
5. Dress the potatoes
Drain the potatoes and let them steam-dry for 2 minutes. While they are still warm, toss them with 1 to 2 tablespoons of the vinaigrette. Warm potatoes soak up dressing better than cold ones.
6. Prepare the tuna and vegetables
Flake the drained tuna into large pieces with a fork. Pat the green beans dry if needed. Slice the tomatoes, onion, and olives so everything is ready for assembling.
7. Assemble the salad
Spread the lettuce on a large platter or divide it among four plates. Arrange the potatoes, green beans, eggs, tuna, tomatoes, olives, and red onion in sections over the top.
8. Finish and serve
Spoon the remaining vinaigrette over the salad. Sprinkle with parsley and serve right away, or let the platter sit at room temperature for up to 20 minutes before serving.
03From our kitchen
Cook's tips
- Make-ahead: Cook the potatoes, green beans, and eggs up to 2 days ahead. Store each part separately in the refrigerator, then assemble just before serving.
- Storage: Once dressed, the salad is best the same day. Leftovers keep for 1 day in an airtight container, but the lettuce will soften.
- Tuna swaps: Use oil-packed tuna for a richer salad, or replace the tuna with grilled salmon, seared fresh tuna, sardines, or white beans.
- Olive note: Niçoise olives are traditional, but Kalamata olives are easier to find and work well. If your olives are very salty, use a little less salt in the vinaigrette.
- No ice bath? Rinse the cooked green beans under very cold water until chilled. The texture will still be good.
- Serving idea: For a more filling meal, add crusty bread or serve the salad over extra greens.
Cook's note
Niçoise salad is flexible, and traditional versions vary. Some cooks avoid cooked vegetables, while others include potatoes and green beans. This version uses both because they make the salad satisfying and practical for a full meal.
04Frequently asked
Questions & answers
Can I make Niçoise salad without tuna?
Yes. For a vegetarian version, skip the tuna and add a can of drained chickpeas or white beans. You can also add extra eggs for more protein.
Should Niçoise salad be served warm or cold?
It is usually served at room temperature or slightly cool. The potatoes taste especially good when dressed while warm, but the finished salad should not be hot.
Can I use canned green beans?
Fresh green beans give the best crisp texture. If canned green beans are what you have, drain and rinse them well, then add them directly to the salad without cooking.
What is the best tuna for Niçoise salad?
Choose solid or chunk tuna packed in water for a lighter salad, or tuna packed in olive oil for a richer one. Drain it well so the vinaigrette does not become watery.
How do I keep the salad from getting soggy?
Dry the green beans and lettuce well, and keep the vinaigrette separate until close to serving. If making ahead, store the tuna, eggs, vegetables, and greens in separate containers.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat20 g
- 26%
- Saturated Fat3.8 g
- 19%
- Cholesterol203 mg
- 68%
- Sodium692 mg
- 30%
- Total Carbohydrate29 g
- 11%
- Dietary Fiber6 g
- 21%
- Total Sugars6 g
- Protein25 g
- 50%
- Vitamin D2.1 mcg
- 11%
- Calcium102 mg
- 8%
- Iron3.8 mg
- 21%
- Potassium981 mg
- 21%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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