What could be better than a tuna Niçoise salad topped with all the usual fixings and a delightful fresh and zesty Niçoise vinaigrette? This classic French salad makes two servings and is 100% worth the prep time.
Also known as salade Niçoise, Niçoise salad is a classic French favorite that originated in Nice, a city on the French Riviera (aka my dream trip.) It's traditionally composed of a variety of fresh ingredients including tomatoes, olives, green beans, potatoes, hard-boiled eggs, and tuna or anchovies. Personally, I love it with tuna, but feel free to use either or both!
And the Niçoise dressing? So, so good. Sometimes I'll just make the dressing on its own if I don't have time for the rest of the salad and pour it over some fresh greens or chopped veggies.
The first time you make Niçoise salad it might seem like a lot of steps to get each of the individual ingredients ready, but the more you make it, you'll find your timing groove and the prep will become second nature. And trust me; it is so worth it. If you're cooking for one, this small batch salad makes a perfect dinner salad and incredible lunch the next day. (Your future self will thank you.)
🌿 Ingredients
Feel free to customize or swap anything out based on your preferences. Here are some substitutions you can make depending on what you have on hand:
- Champagne vinegar - ideally substitute white wine vinegar, or use white vinegar
- Olive oil - use avocado oil instead
- Shallot - use finely chopped red onion instead
- Honey - substitute maple syrup
- Red potatoes - substitute fingerling potatoes
- Green beans - feel free to substitute the thinner version called haricots verts if you can find them
- Tuna - substitute anchovies, grilled salmon, chicken or steak
- Eggs - feel free to leave out in the case of an allergy or preference
- Mixed greens - use chopped Romaine or your other favorite lettuce
- Campari tomatoes - use cherry tomatoes or other small, ripe tomatoes
- Kalamata olives - use black or green olives, or leave them out altogether
See recipe card below for exact quantities.
📝 Instructions
How to blanch green beans
Ever wonder how great restaurants make the green beans look so perfectly vibrant green? It's the magic of blanching, and you'll definitely want to do that for the green beans in this salad.
First, fill a medium bowl halfway with ice water and set it aside. Then, fill a small saucepan less than halfway with water, add a little salt and bring to a boil.
Add the green beans and cook for 2-3 minutes just until they're starting to peak bright green. Immediately remove them from the heat (don't wait!), drain them and add them to the ice water to cool for a minute. Then, remove and dry them with a dish towel or paper towel.
Done! Perfect, blanched (and actually green) green beans.
How to soft boil eggs
And last but not least the soft boiled eggs, also known as "jammy eggs". 🙂
Using your reserved pot (the same one you used to boil the potatoes), fill it about halfway with water and bring it to a boil over medium-high heat. Once it's boiling, turn the heat down to medium and carefully place the eggs in the pot one at a time using a slotted spoon to lower them slowly into the water. I normally cook soft boiled eggs for 7 minutes, but if you like them less "jammy" feel free to add another minute or two.
Next, remove the pot from the heat and carefully drain it while running cold water over the eggs to cool them off quickly. Once they're cool, peel and halve them lengthwise.
🥧 Serving suggestions
This French Niçoise salad is hearty enough to serve on its own, but it also pairs beautifully with some crusty French bread or fresh fruit for a relaxed summer meal.
🍳 Recipe
Classic French Niçoise Salad with Tuna
Ingredients
Equipment
Method
- Place all of the dressing ingredients into a covered Mason jar and shake to combine, or whisk together in a bowl.⅛ cup champagne vinegar, ⅓ cup olive oil, 1 small shallot, 1 tablespoon fresh thyme, 1 tablespoon fresh basil, 1 teaspoon Dijon mustard, 1 teaspoon honey, sea salt, freshly ground black pepper
- Wash the potatoes and cover with water in a small pot. Season with a little salt and bring to a boil over medium-high heat. Cook for about 7-8 minutes until you can easily pierce them with a fork, then drain, cool the potatoes, and cut into bite-sized pieces once cool. Save the pot to boil the eggs in.1 pound red potatoes
- Meanwhile, fill a medium bowl halfway with ice water and set aside. Then, fill a small saucepan less than halfway with water, add a little salt and bring to a boil. Add the green beans and cook for 2-3 minutes just until bright green. Immediately remove from the heat, drain and add the beans to the ice water to cool for a minute, then remove and dry with a dish towel or paper towel.6 ounces green beans
- In your reserved pot, fill about halfway with water and bring to a boil over medium-high heat. Once boiling, turn the heat down to medium, carefully place the eggs in the pot one at a time using a slotted spoon and cook for 7 minutes. Remove the pot from the heat and drain while running cold water over the eggs to cool. Once cool, peel and halve the eggs lengthwise.4 eggs
- Arrange the salad greens on a large serving platter. Place the potatoes, green beans, eggs, tuna, tomatoes and olives in different sections on the greens and drizzle everything well with the dressing. Season to taste with salt and pepper, and serve immediately. Enjoy!5 ounces mixed greens, 2 5-ounce cans tuna, 4 Campari tomatoes, ½ cup pitted Kalamata olives, sea salt, freshly ground black pepper
Nutrition
Notes
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