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The Best Nicoise Salad Recipe

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4.2 from 25 reviews

A vibrant and classic Niçoise salad featuring tender potatoes, crisp green beans, flavorful tuna, olives, capers, cherry tomatoes, and hard-boiled eggs, all tossed with a zesty mustard-lemon vinaigrette. Perfect for a light, refreshing meal that captures the essence of French Mediterranean cuisine.

Ingredients

Dressing

  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon minced shallot
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Salad

  • 2 cups petite white or red potatoes
  • 6 ounces fresh green beans, stems trimmed
  • 3 ounces white tuna in olive oil, drained
  • 5 ounces kalamata olives (about 1 cup), drained
  • 1/2 cup thinly sliced red onion
  • 4 ounces capers (about 1/3 heaping cup), drained
  • 8 ounces cherry tomatoes (about 1 1/2 cups), sliced in half
  • 4 hard-boiled eggs, halved or quartered

Instructions

  1. Make the dressing: Add all dressing ingredients—extra virgin olive oil, lemon juice, minced shallot, Dijon mustard, whole grain mustard, kosher salt, and freshly ground black pepper—into a jar with a lid. Close tightly and shake well to combine. Set aside for flavors to meld.
  2. Boil the potatoes: Place the potatoes in a medium pot and cover with water by about 1 inch. Bring to a boil, add 1-2 teaspoons kosher salt, then reduce to a rolling simmer. Cook until the potatoes are tender and easily pierced with a fork, about 15 minutes. Use a spider or strainer to remove the potatoes from the pot, reserving the hot water. Cut potatoes in half, place in a bowl, and while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing. Set aside to cool.
  3. Blanch the green beans: Using the same pot of hot water, add the green beans and simmer for 1 minute until bright green and just tender. Drain the beans and set aside to cool.
  4. Assemble the salad: On a large serving platter, neatly arrange the tuna, potatoes, green beans, halved cherry tomatoes, halved or quartered boiled eggs, kalamata olives, red onion slices, and capers. Season with additional kosher salt and freshly ground black pepper to taste. Drizzle extra vinaigrette over the top or serve it on the side.

Notes

  • Use petite potatoes for quicker cooking and a delicate texture.
  • Blanching green beans ensures they stay bright and crisp, preserving their fresh flavor.
  • Drizzling warm potatoes with vinaigrette helps them absorb more flavor as they cool.
  • For best results, use high-quality canned tuna packed in olive oil.
  • The salad can be prepared in advance; simply keep the dressing separate until serving to maintain freshness.

Find it online: https://justsosavory.com/the-best-nicoise-salad-recipe/