Pin it
This vibrant Niçoise salad brings the flavors of the French Riviera right to your table with the perfect balance of fresh and cooked ingredients. The combination of flaky tuna, jammy eggs, tender vegetables, and tangy lemon dressing creates a complete meal that feels both satisfying and light.
I first discovered this salad while traveling through southern France and have been perfecting my version ever since. My family requests it regularly during summer months when fresh produce is at its peak.
Ingredients
- Mixed salad greens: form the fresh base and provide essential nutrients
- Baby potatoes: add heartiness and substance to make this a complete meal
- Fresh green beans: bring crispness and vibrant color
- Hard boiled eggs: provide protein and rich creaminess
- Cherry tomatoes: offer juicy bursts of sweetness and acidity
- Kalamata olives: deliver briny Mediterranean flavor
- Chunk light tuna: contributes lean protein and authentic Niçoise character
- Red onion: adds sharp aromatic notes that balance the other ingredients
- Extra virgin olive oil: creates a silky base for the dressing
- Fresh lemon juice: brightens everything with essential acidity
- Dijon mustard: helps emulsify the dressing while adding depth
- Honey: balances the tartness with just a touch of sweetness
Step-by-Step Instructions
- Prepare the Dressing:
- Whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and honey until fully combined and slightly thickened. The mustard helps emulsify the dressing for perfect coating. Make this first so flavors can develop while preparing other ingredients.
- Cook the Eggs:
- Bring salted water to a boil in a large pot before gently adding eggs. Cook for 7 minutes for jammy centers or 9-10 minutes for fully set yolks. The ice bath after cooking stops the cooking process immediately for perfect texture and makes peeling much easier.
- Prepare the Potatoes:
- Boil baby potatoes in salted water for 12-15 minutes until they yield easily to a fork. Immediately transfer to an ice bath to preserve their texture and prevent mushiness. Quarter them while still warm for better flavor absorption.
- Blanch the Green Beans:
- Using the same pot of water saves time and dishes. Boil trimmed green beans for just 1-2 minutes until they turn vibrant green but remain crisp. The ice bath locks in color and texture while stopping the cooking process.
- Assemble the Salad:
- Layer mixed greens as the foundation then artfully arrange each component in sections. This traditional presentation shows off each ingredient beautifully and allows diners to choose their perfect bite combinations.
Pin it
The dressing is my secret weapon in this recipe. I experimented with countless variations before landing on this perfect balance of tangy lemon, spicy Dijon, and just enough honey to round out the flavors without making it sweet. My husband says this dressing alone is worth making the salad for.
Authentic vs. Modern Niçoise
Traditional Niçoise salad from Nice, France originally contained only raw vegetables, anchovies, olive oil and herbs. The addition of cooked potatoes, green beans and tuna came later as the salad evolved. Purists might argue that a true Niçoise should never include cooked vegetables, but most modern interpretations embrace them. The version I share here balances traditional elements with practical, accessible ingredients.
Make Ahead Tips
Prepare all components up to two days ahead and store separately in the refrigerator. The potatoes, eggs, and green beans can be cooked simultaneously if you have enough pots. Dress the salad right before serving to prevent wilting. For a perfect packed lunch, layer ingredients in a jar with dressing at the bottom and greens at the top, then shake when ready to eat.
Customization Options
For a vegetarian version, replace the tuna with grilled halloumi cheese or white beans. Add anchovy fillets for a more traditional flavor profile. Experiment with different potato varieties like fingerling or purple potatoes for visual interest. In winter months when fresh tomatoes lack flavor, substitute roasted red peppers for a similar sweet acidity.
Pin it
Frequently Asked Questions
- → What is a Niçoise salad?
Niçoise salad is a classic French dish featuring fresh and cooked ingredients such as tuna, eggs, potatoes, and green beans, all served with a tangy dressing.
- → Can I use canned tuna in this salad?
Yes, canned tuna is commonly used and works perfectly in a Niçoise salad for convenience and flavor.
- → How do I ensure the potatoes are perfectly cooked?
Boil the baby potatoes until fork-tender, usually around 12-15 minutes. Test them with a fork to check doneness.
- → Can I prepare the dressing ahead of time?
Yes, the lemon dressing can be made up to two weeks in advance. Store it in an airtight container in the fridge and shake well before use.
- → What is the best way to boil eggs for this salad?
Boil the eggs for 7-10 minutes, depending on your preferred yolk texture. Seven minutes yields softer yolks, while 9-10 minutes results in firmer yolks.
- → How do I blanch green beans for the salad?
Boil the trimmed green beans for 1-2 minutes until they turn bright green, then transfer them to an ice bath to preserve their color and texture.