Name: Salad Niçoise
Prep time: 30 min
Cook time: 15 min
Total time: PT-487343H6M31S
Cuisine: French (Niçoise)
Ingredients: ½ lb new potatoes, quartered; ⅓ lb fresh green beans, rinsed, trimmed and blanched; 1 (5 oz) can tuna packed in oil; ½ onion, thinly sliced; ¼ cup pitted Niçoise olives; ¼ cup chopped fresh parsley; ½ lb mixed salad greens; 3 hard‑cooked eggs, quartered; 3 plum (roma) tomatoes, thinly sliced; 4 anchovy filets; 1 Tbsp capers; About 1 cup lemon vinaigrette (olive oil, lemon juice, Dijon mustard, garlic, vinegar)

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Short description

I made a classic French Salad Niçoise featuring tuna, hard‑boiled eggs, potatoes, green beans, olives, tomatoes, capers and mixed greens dressed in a lemon vinaigrette. It’s bright, elegant and satisfying.

Salad Niçoise

Why I’ll Love This Recipe

I love how this salad feels both rustic and refined—it looks beautiful on a platter and delivers a balanced mix of textures and flavors. The cold potatoes and green beans give hearty substance, while tuna, eggs and olives make it protein‑rich and savory. And the lemon vinaigrette ties everything together with zesty brightness.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• ½ lb new potatoes, quartered
• ⅓ lb fresh green beans, rinsed, trimmed and blanched
• 1 (5 oz) can tuna (packed in oil is best)
• ½ onion, thinly sliced
• ¼ cup pitted Niçoise olives
• ¼ cup chopped fresh parsley
• ½ lb mixed salad greens
• 1 cup lemon vinaigrette
• 3 hard‑cooked eggs, quartered
• 3 plum (roma) tomatoes, thinly sliced
• 4 anchovy filets
• 1 tbsp capers

directions

I boiled the potatoes in salted water until tender but still firm (about 15 minutes). Then I drained and allowed them to cool.
I trimmed and blanched the green beans until crisp‑tender, then chilled them.
I combined potatoes, green beans, tuna, sliced onion, chopped parsley and olives in a large bowl and chilled the mixture for 2 to 4 hours.
I tossed the greens with the vinaigrette, then arranged them on a serving platter. On top, I spooned the chilled potato mixture.
I garnished the salad with eggs, tomatoes, anchovies and capers, then served immediately.

Servings and timing

I portioned this recipe to make 4 servings. The prep time is about 30 minutes, cooking time for potatoes and beans about 15 minutes, plus an additional 2–4 hours chilling before serving for full flavor. Total time about 2 hrs 45 mins.

Variations

I sometimes swap tuna for anchovies, or use both if I prefer bold seafood flavor.
I’ve also tried seared fresh tuna instead of canned fish—it delivers a gourmet touch.
I might include radishes, cucumber slices or artichoke hearts for crunch and color.

storage/reheating

I store all components separately: greens, potatoes/beans mix, and garnishes stored in sealed containers in the fridge. The vinaigrette stays fresh up to a week. I assemble the salad just before serving for the best texture. The cooked elements last 2–3 days refrigerated.

FAQs

What kind of tuna should I use?

I prefer good‑quality canned tuna in oil—it adds richness and flavor without being too “canned‑tasting.” You can also sear fresh tuna steaks for a more upscale variation.

Can I skip the potatoes or green beans to make it more traditional?

Yes—traditionalists from Nice often omit cooked vegetables altogether, using only raw produce like tomatoes, onions, olives, eggs and either tuna or anchovies.

How do I make the vinaigrette?

A simple lemon vinaigrette with olive oil, lemon juice, Dijon mustard, garlic and a little vinegar works well. The vinaigrette should coat the potatoes and greens lightly.

Can I prepare this salad ahead?

Absolutely—I boil the potatoes, eggs and beans ahead and chill the dressing. But I always assemble just before serving so the greens stay crisp.

How long does leftovers keep?

Cooked components last 2–3 days in the fridge if stored separately. Greens should be kept dry and only combined when I eat.

Conclusion

I love this Salad Niçoise for its balance of freshness, heartiness and visual appeal. Each element shines on its own but works harmoniously together. It’s perfect for summer lunches, elegant dinners, or when I want something that’s simple yet impressive. I can’t wait to make it again!