A classic Niçoise salad is the perfect balance of fresh vegetables, protein-rich tuna, and bold Mediterranean flavors. This iconic French dish brings together tender potatoes, crisp green beans, juicy tomatoes, and briny olives, all tied together with a bright lemon Dijon vinaigrette. Whether served as a light lunch or an elegant dinner, this salad is both satisfying and refreshingly wholesome.
Originating from the sunny city of Nice, this traditional salad celebrates simple, high-quality ingredients prepared with care. Unlike leafy green–heavy salads, a true Niçoise focuses on structured components arranged beautifully on a platter, making it as visually appealing as it is delicious. Each bite offers a contrast of textures—from creamy eggs to flaky tuna and crisp vegetables.
This easy Niçoise salad recipe is ideal for warm-weather meals, meal prep, or entertaining guests. It comes together quickly with minimal cooking and can be partially prepared in advance, making it a practical option for busy weeknights or relaxed weekend gatherings. The lemon vinaigrette adds a fresh, zesty finish that enhances every ingredient without overpowering them.
Versatile and customizable, Niçoise salad can be adapted to suit different dietary preferences. Use grilled fresh tuna for a more elevated presentation, swap in plant-based protein for a vegetarian version, or adjust the vegetables to what’s in season. However you prepare it, this classic French salad remains a timeless favorite that never goes out of style.
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Nicoise Salad
Niçoise salad is a vibrant French classic featuring tender tuna, crisp green beans, creamy potatoes, juicy tomatoes, briny olives, and perfectly cooked eggs—all brought together with a bright lemony vinaigrette. It’s hearty yet refreshing, making it ideal for lunch or a light dinner.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
1 lb baby potatoes
8 oz green beans, trimmed
10 oz tuna (oil-packed preferred), drained and flaked
4 large eggs
1 cup cherry tomatoes, halved
1/2 cup Niçoise olives (or Kalamata)
1/4 cup thinly sliced red onion (optional)
Fresh parsley or basil, for garnish
Lemon Vinaigrette
1/4 cup extra-virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
Salt and freshly ground black pepper, to taste
Instructions
Cook the potatoes: Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, 10–12 minutes. Drain and cool slightly, then halve.
Blanch the green beans: Boil green beans for 2–3 minutes until crisp-tender. Transfer to ice water, then drain.
Cook the eggs: Simmer eggs for 7–9 minutes for jammy to firm yolks. Cool, peel, and halve.
Make the vinaigrette: Whisk olive oil, lemon juice, Dijon, garlic, salt, and pepper until emulsified.
Assemble: Arrange potatoes, green beans, tuna, tomatoes, eggs, olives, and onion on a platter. Drizzle with vinaigrette and garnish with herbs. Serve immediately.
Notes
Cooking Tips
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Oil-packed tuna offers richer flavor and moisture compared to water-packed.
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Season potatoes while warm so they absorb more dressing.
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Keep components separate until serving to maintain texture and freshness.
Variations
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Grilled Tuna Niçoise: Replace canned tuna with seared ahi tuna steaks.
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Vegetarian Niçoise: Swap tuna for chickpeas or white beans.
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Low-Carb: Reduce potatoes and add extra greens or avocado.
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Mediterranean Twist: Add capers or anchovies for extra briny depth.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 620mg
- Fat: 24g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
