Niçoise Salad makes lunch feel like a small trip to the French coast, even when I am standing in my everyday kitchen. I love the contrast on the platter: warm potatoes, crisp green beans, briny olives, juicy tomatoes, and rich eggs. Then the bright lemon dressing pulls every bite together.
Table of Contents
What Is Niçoise Salad?
Niçoise Salad comes from Nice, France. This classic French salad brings Mediterranean ingredients together on one colorful platter.
Traditionally, versions vary from kitchen to kitchen. However, this recipe combines tuna, eggs, potatoes, green beans, tomatoes, olives, cucumber, and greens with a tangy lemon Dijon vinaigrette.
Why You’ll Love This Niçoise Salad Recipe
First, this Niçoise Salad gives you plenty of flavor without feeling heavy. The tuna and eggs add richness, while the vegetables keep each bite fresh and crisp.
Also, you can prepare several ingredients ahead. As a result, the final platter comes together quickly when lunchtime arrives.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 6
Cuisine: French
Niçoise Salad Ingredients
You will need:
- 4 cups mixed salad greens
- 6 oz French green beans, or haricots verts
- 4 large eggs
- 2 cups baby red or white potatoes
- 1 5 oz can tuna, drained
- 1 cup pitted olives
- 1 cup grape tomatoes, halved
- 1/2 English cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
The ingredients create plenty of contrast. In fact, tender potatoes and eggs balance the crunchy cucumber and beans, while tuna and olives add a savory, briny bite.
Lemon Dijon Vinaigrette Ingredients
For the dressing, gather:
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 garlic clove, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
The lemon adds sharp freshness. Meanwhile, Dijon gives the dressing body, and honey softens the acidity with just enough sweetness.
Ingredient Substitutions and Variations
You can swap the mixed greens for spring mix, baby spinach, or arugula. Also, regular green beans work when you cannot find slender haricots verts.
For the fish, try grilled or seared albacore, anchovies, canned salmon, or flaked baked salmon. Likewise, hard boiled eggs work well if you prefer firm yolks.
You can also add bell pepper, capers, artichoke hearts, or Niçoise olives. Finally, try Dijon or champagne vinaigrette when you want a different dressing.
How to Make Niçoise Salad
The easiest approach involves cooking and cooling each component before assembly. Then you can arrange everything neatly without rushing.
Keep a bowl of ice water nearby. You will use it for both the eggs and beans.
Make the Lemon Dijon Vinaigrette
First, whisk the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper together until the mixture looks smooth and glossy.
Then set the vinaigrette aside while you prepare the Niçoise Salad ingredients.
Cook and Cool the Eggs
Next, gently lower the eggs into boiling water. Cook them for 6 1/2 to 7 minutes for slightly jammy yolks.
For firm yolks, cook them 3 to 4 minutes longer. Then move the eggs straight into ice water. Once cool, peel and halve them.
Cook the Baby Potatoes
Meanwhile, simmer the potatoes in salted water for about 15 minutes. Test them with a small knife and remove them once tender.
Next, cool and halve the potatoes. Keep the cooking water because you can use it for the green beans.
Blanch the Green Beans
Bring the potato water back to a lively simmer. Then cook the green beans for 1 to 2 minutes until they turn bright green and taste crisp tender.
Immediately move them into ice water. Afterward, drain them well so they do not water down your Niçoise Salad.
Assemble the Niçoise Salad Platter
Spread the greens across a large platter, ideally around 16 by 11 inches. Next, arrange the potatoes, beans, tuna, tomatoes, olives, cucumber, onion, and eggs over the top.
Season everything with salt and pepper. Then drizzle on the vinaigrette. Start with about half because you may not need the full amount.
Tips for the Best Niçoise Salad
First, avoid overcooking the green beans. A short blanch keeps their snap and vivid appearance.
Also, let excess water drain from the vegetables before assembly. Otherwise, moisture can dilute the dressing.
Finally, arrange the ingredients in groups instead of tossing everything together. As a result, the Niçoise Salad keeps its classic platter presentation and every ingredient gets a little spotlight.
What to Serve With Niçoise Salad
Niçoise Salad already works as a complete lunch. However, crusty French bread makes a simple partner and helps catch the lemony dressing left on your plate.
You can also serve a small bowl of olives or a light soup alongside it. For a larger gathering, add another fresh salad and let everyone build a colorful lunch plate.
Make-Ahead and Storage Tips
You can cook the eggs, potatoes, and green beans one day ahead. Keep each ingredient in a separate airtight container in the refrigerator.
Also, you can slice the tomatoes and red onion ahead and chill them. Then assemble the Niçoise Salad shortly before serving for the best texture.
Store leftover assembled salad in an airtight container for 3 to 4 days. However, dressed greens will soften as they sit, so separate storage works better when possible.
Nutrition per serving: 247 calories, 16 g carbohydrates, 6 g protein, 18 g fat, 3 g saturated fat, 2 g polyunsaturated fat, 12 g monounsaturated fat, 0.01 g trans fat, 109 mg cholesterol, 413 mg sodium, 467 mg potassium, 3 g fiber, and 4 g sugar. It also provides 829 IU vitamin A, 25 mg vitamin C, 57 mg calcium, and 2 mg iron.
For more everyday recipe inspiration, you can also follow Kai Recipes on Pinterest and Facebook.
Frequently Asked Questions
What is in a Niçoise salad?
A Niçoise Salad commonly features Mediterranean ingredients such as tomatoes, olives, tuna, and eggs. This version also includes potatoes, green beans, cucumber, red onion, leafy greens, and lemon Dijon vinaigrette.
How do you pronounce salade niçoise?
English speakers commonly pronounce it roughly as “sah-LAHD nee-SWAHZ.” The name reflects the salad’s French origin.
What does “nicoise” mean in French?
“Niçoise” means “in the style of Nice” or something associated with Nice, the Mediterranean city in southeastern France.
What nationality is Niçoise salad?
Niçoise Salad is French. More specifically, it comes from Nice in southern France and reflects the Mediterranean food traditions of the region.
More Such Recipes
- Fresh Mediterranean Greek salad with crisp vegetables and olives
- Mediterranean quinoa salad with feta, olives, and lemon herb dressing
- Easy French olive tapenade with Kalamata olives
- Fresh cucumber Caprese salad with tomatoes and mozzarella
- Classic Caprese salad with tomatoes, mozzarella, and basil
- Easy pesto chicken salad for a fresh protein-packed meal
Final Thoughts
Niçoise Salad turns simple ingredients into a lunch that feels generous and colorful. I especially like how every forkful changes, from creamy egg and tender potato to crisp beans and salty olives.
So, arrange everything on your biggest platter and add the dressing just before serving. The result tastes fresh, tangy, savory, and satisfying, yet it still feels light enough for lunch.
Niçoise Salad Recipe : Easy French Lunch for a Happy Table
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This classic Niçoise Salad from Nice, France combines tuna, eggs, tender baby potatoes, crisp green beans, tomatoes, cucumber, olives, and red onion over fresh greens. A bright lemon Dijon vinaigrette adds a fresh, tangy finish. Serve it on a large platter for an easy French inspired lunch.
Ingredients
4 cups mixed salad greens
6 oz green beans (haricots verts)
4 large eggs
2 cups baby red or white potatoes
1 (5 oz) can tuna, drained
1 cup pitted olives
1 cup grape tomatoes, halved
1/2 English cucumber, thinly sliced
1/2 small red onion, thinly sliced
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 tsp Dijon mustard
1/2 tsp honey
1 garlic clove, minced
Kosher salt and freshly ground black pepper, to taste
Instructions
1. Whisk the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper together until emulsified. Set aside.
2. Gently lower the eggs into boiling water and cook for 6 1/2 to 7 minutes for slightly jammy yolks, or cook 3 to 4 minutes longer for hard boiled eggs. Transfer the eggs to ice water, cool, peel, and halve.
3. Simmer the potatoes in salted water for about 15 minutes, or until tender. Remove, cool, and halve the potatoes. Reserve the cooking water.
4. Cook the green beans in the hot water for 1 to 2 minutes, or until bright green and crisp tender. Immediately transfer them to ice water, then drain well.
5. Spread the salad greens over a large platter, about 16 x 11 inches. Arrange the potatoes, green beans, tuna, tomatoes, olives, cucumber, red onion, and eggs over the greens.
6. Season with salt and pepper, then drizzle with the lemon Dijon vinaigrette. About half of the dressing may be enough. Refrigerate any remaining dressing.
Notes
Eggs, potatoes, and green beans can be cooked up to one day ahead and refrigerated separately in airtight containers.
Tomatoes and red onion can also be sliced ahead and chilled.
Leftover assembled salad keeps for 3 to 4 days in an airtight container in the refrigerator.
Mixed greens can be replaced with spring mix, baby spinach, arugula, or another preferred leafy green.
French green beans, also called haricots verts, work especially well.
Canned tuna can be replaced with grilled or seared albacore, canned anchovies, canned salmon, or flaked baked salmon.
Hard boiled eggs can be used instead of soft or jammy eggs.
Optional additions include bell pepper, artichoke hearts, capers, and Niçoise olives.
The lemon vinaigrette can be replaced with a Dijon vinaigrette or champagne vinaigrette.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: and assembling, blanching, Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 247
- Sugar: 4 g
- Sodium: 413 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.01 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 109 mg