Nicoise Salad (French Tuna and Vegetable Salad) Recipe

Introduction

Nicoise Salad is a classic French dish that brings together fresh vegetables, tender potatoes, and hearty tuna for a vibrant, satisfying meal. This light yet flavorful salad is perfect for warm days or whenever you crave something healthy and colorful.

Ingredients

• 8 baby/chat potatoes
• 120g (4 oz) green beans, trimmed
• 2 tomatoes, each cut into 8–10 wedges
• 1/2 baby cos lettuce (romaine), cut or torn into large bite-size pieces
• 3 hard-boiled eggs, peeled and quartered
• ¾ cup (100g) unpitted black olives
• 250–300g (8–10 oz) canned chunk tuna in oil, drained and broken into large chunks
• Lemon Nicoise Dressing:
• 1 1/2 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1 small garlic clove, minced or grated
• 1/4 tsp salt
• 1 tsp Dijon mustard
• Pinch of black pepper

Instructions

1. Step 1: Prepare the dressing by combining lemon juice, olive oil, minced garlic, salt, Dijon mustard, and black pepper in a jar. Shake well until emulsified and set aside.
2. Step 2: Boil the potatoes in salted water until tender. Drain and let them cool completely before slicing each potato in half.
3. Step 3: Blanch the green beans by boiling them until tender but still crisp. Drain and immediately rinse under cold running water to cool quickly. Pat dry with a towel.
4. Step 4: On a large, wide plate, arrange the cos lettuce leaves as a base.
5. Step 5: Neatly scatter and layer the potatoes, green beans, tomato wedges, black olives, and chunked tuna around the plate.
6. Step 6: Finish by placing the quartered hard-boiled eggs on top. Drizzle the prepared dressing evenly over the salad before serving.

Tips & Variations

• Use fresh tuna or grilled salmon instead of canned tuna for a more luxurious version.
• Try adding anchovies for a traditional touch and extra umami flavor.
• Boil the potatoes with their skins on for extra texture and nutrients.
• Swap lemon juice with white wine vinegar for a tangier dressing.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days to maintain freshness. It’s best to keep the dressing separate and drizzle just before serving. Reheat the potatoes slightly if preferred, but the salad is generally enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna packed in water instead of oil?

Yes, canned tuna in water works fine, though using tuna in oil adds more richness and flavor to the salad.

How can I make this salad vegetarian?

Simply omit the tuna and eggs, and add extra vegetables like roasted red peppers or artichoke hearts for added texture and flavor.

Nicoise Salad (French Tuna and Vegetable Salad) Recipe

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4.6 from 57 reviews

A classic French Niçoise Salad featuring tender baby potatoes, crisp green beans, ripe tomatoes, romaine lettuce, hard-boiled eggs, black olives, and flaky canned tuna, all tossed together with a bright and tangy lemon Dijon dressing. Perfect for a light, refreshing meal that showcases simple and fresh Mediterranean flavors.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: French
• Diet: Halal

Ingredients

Scale 1x2x3x

Salad Ingredients

• 8 baby/chat potatoes
• 120g (4 oz) green beans, trimmed
• 2 tomatoes, each cut into 8–10 wedges
• 1/2 baby cos lettuce (romaine), cut or torn into large bite-size pieces
• 3 hard-boiled eggs, peeled and quartered
• ¾ cup (100g) unpitted black olives
• 250–300g (8–10 oz) canned chunk tuna in oil, drained and broken into large chunks

Lemon Nicoise Dressing

• 1 1/2 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1 small garlic clove, minced or grated
• 1/4 tsp salt
• 1 tsp Dijon mustard
• Pinch black pepper

Instructions

1. Prepare the Dressing: Combine lemon juice, extra virgin olive oil, minced garlic, salt, Dijon mustard, and black pepper in a jar. Shake well until emulsified and set aside to allow flavors to meld.
2. Cook Potatoes: Place the baby potatoes in boiling water and cook until tender when pierced with a fork, about 12–15 minutes. Drain the potatoes and let them cool completely. Once cooled, slice each potato in half.
3. Blanch Green Beans: Boil the trimmed green beans in water until they reach your preferred tenderness, usually about 3–4 minutes. Immediately drain and refresh them under cold running water to stop the cooking process and retain their bright green color. Drain again and pat dry with a kitchen towel.
4. Assemble the Salad: On a large wide plate, arrange the torn or cut romaine lettuce leaves as a base. Artfully scatter and layer the sliced potatoes, blanched green beans, tomato wedges, and black olives over the lettuce. Add the quartered hard-boiled eggs and large chunks of drained tuna on top. Drizzle the prepared lemon Nicoise dressing evenly over the entire salad before serving.

Notes

• Make sure the potatoes are fully cooled before slicing to maintain their texture.
• You can substitute black olives with Niçoise olives or Kalamata olives if preferred.
• For best flavor, use good quality canned tuna packed in oil.
• The salad is best served fresh but can be refrigerated briefly before serving.

Keywords: Niçoise salad, French salad, tuna salad, lemon dressing, healthy salad, Mediterranean salad