Name: Niçoise Salad Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 4 large eggs; 1/2 lb. green beans, trimmed; 1/2 lb. small potatoes (such as Yukon Gold or red potatoes); 3 Persian cucumbers, sliced into 1/2" rounds; 1/2 cup black olives (such as Kalamata); 1/3 cup extra-virgin olive oil; 1 clove garlic, grated or finely chopped; 3 tbsp. sherry vinegar; 1 tbsp. Dijon mustard; 1 tsp. honey; 2 tbsp. tuna oil (reserved from tuna); Kosher salt, to taste; Freshly ground black pepper, to taste; 16 oz. oil-packed tuna; 8 oil-packed anchovy fillets (optional); 2 tbsp. capers, drained

I absolutely love making this Niçoise Salad Recipe whenever I want something fresh, vibrant, and packed with flavor that still feels hearty and satisfying. It’s one of those dishes that brings together a stunning array of textures and colors—from the tender potatoes and crisp green beans to the silky tuna and the punchy dressing—all layered thoughtfully to create a restaurant-worthy meal right at home. It’s easy to prepare yet impressive enough to serve guests, and I always find that it hits that perfect balance of light but nourishing.

Why You'll Love This Niçoise Salad Recipe

What truly makes this Niçoise Salad Recipe stand out for me is the harmony of flavors and textures it offers in every bite. There’s the subtle earthiness of the potatoes paired effortlessly with the fresh crunch of cucumbers and green beans, while the anchovies and capers bring in that briny depth I adore. Then, the olive oil and sherry vinegar dressing ties everything together with just the right amount of tang and richness. It’s like a little celebration of Mediterranean ingredients on your plate.

I also appreciate how approachable this salad is, even though it feels gourmet. Sure, there’s a handful of components, but each is straightforward to prepare, and the assembly is so satisfying. I usually find that prepping the elements ahead makes it even easier to throw together when I want a meal that feels special without spending hours in the kitchen. It’s a perfect side dish or even a main if you’re craving something on the lighter side.

This Niçoise Salad recipe is one of my go-tos for warm-weather gatherings, weekend lunches, or anytime I want to impress without stress. It’s endlessly versatile but always dependable, combining fresh, pantry-friendly ingredients into something that feels just a bit elegant. I’m excited to share it with you because I genuinely believe you’ll fall in love with it the way I have!

Ingredients You'll Need

The image shows a flat white marbled surface with fresh ingredients laid out separately. At the top left is a bunch of fresh green lettuce leaves, bright and crisp. Next to it on the right is a clear round bowl filled with small, light brown potatoes. Below the potatoes is a white round bowl with smooth, shiny black olives. At the center is a small glass bowl filled with yellow olive oil. Below that is a small glass bowl with light green capers. Below and slightly to the left is a white round bowl with pale pink tuna flakes. At the bottom left is a cluster of ripe red cherry tomatoes. To the left of that is a white round bowl filled with fresh green beans. At the bottom right, two whole brown eggs rest on the white marbled surface. All colors are natural and fresh. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential for achieving the authentic taste and beautiful balance of this salad. Each component plays a key role, from the creaminess of the boiled eggs to the bright snap of green beans and the tangy-salty accents from olives and capers.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Large eggs: The foundation of classic Niçoise salad, providing creaminess and protein.
Extra-virgin olive oil: I use this for the dressing to add rich, fruity depth and a silky texture.
Garlic: Freshly grated, it gives a subtle kick without overpowering the salad.
Sherry vinegar: Adds the perfect tang and brightness that balances the oil and richness.
Dijon mustard: For a smooth, slightly sharp hug of flavor in the dressing.
Honey: Just a touch to round out the acidity with gentle sweetness.
Oil-packed tuna: My favorite protein here, flaky and flavorful without drying out.
Green beans: Blanched to tender-crisp for refreshing crunch and vibrant color.
Small potatoes: Yukon Gold or red potatoes work beautifully for their earthy sweetness and firm texture.
Persian cucumbers: Crisp and cool, helping lighten the overall bite of the salad.
Black olives: Kalamata olives, briny and rich, add a deeper layer of savoriness.
Anchovy fillets (optional): A classic ingredient that brings that umami punch; I never skip it if I can help it.
Capers: Small bursts of briny, tangy flavor that lift the salad.
Kosher salt and freshly ground black pepper: To season each element properly.

Directions

Step 1: Start by preparing an ice bath in a medium bowl—this will help stop the eggs from cooking and keep the green beans bright green. Bring a medium pot of water to a boil, then reduce the heat to medium for a gentle boil. Carefully lower 4 large eggs into the water using a spoon and cook them for exactly 8 minutes for perfect medium-hard yolks. Once done, transfer the eggs immediately into the ice bath to cool and set aside the pot of water for later.

Step 2: While the eggs cook, whisk together the dressing in a medium bowl. Combine ⅓ cup of extra-virgin olive oil, 1 clove of grated garlic, 3 tablespoons of sherry vinegar, 1 tablespoon of Dijon mustard, and 1 teaspoon of honey. Add 2 tablespoons of oil from the drained tuna for that extra savory depth. Season with kosher salt and freshly ground black pepper to taste. Set this aside—it’s the magic that pulls the whole salad together.

Step 3: Replace the ice bath water to prepare fresh ice water. Bring the reserved pot of water back to a boil, add a generous pinch of salt, and then drop in the trimmed ½ pound of green beans. Cook them for 3 to 5 minutes until they turn bright green and are just tender. Quickly transfer the beans to the ice bath to halt cooking and preserve their vibrant color. Once cooled, dry them thoroughly on a clean kitchen towel or paper towels.

Step 4: Use the same boiling water to cook ½ pound of small potatoes (Yukon Gold or red work best) for about 15 minutes, stirring occasionally to ensure even cooking. The potatoes should be tender when pierced with a fork but still hold their shape. Drain and let cool just enough to handle.

Step 5: Peel the cooled eggs and slice them in half. Halve the potatoes as well. Drain the remaining oil from the tuna (reserving the oil if you wish), and gently break the tuna into large flakes—this adds wonderful texture to the salad.

Step 6: Now, assemble! Distribute the eggs, green beans, potatoes, tuna, sliced cucumbers, and olives evenly among your plates. If you’re using anchovy fillets, lay a fillet on each egg half for that classic salty punch. Sprinkle 2 tablespoons of drained capers over top, then drizzle generously with the dressing. Taste and adjust salt and pepper if needed, and serve any extra dressing on the side for those who want more zing.

Servings and Timing

This Niçoise Salad Recipe makes 4 generous servings, perfect for lunch or as a side dish for dinner. The prep time clocks in at about 20 minutes, with a cook time close to 30 minutes for boiling eggs, potatoes, and green beans. Altogether, you’re looking at about 50 minutes to plate up this stunning salad. There’s no additional resting time required, although keeping some elements chilled or at room temperature before serving can elevate the flavor experience.

How to Serve This Niçoise Salad Recipe

A white plate sits on a white marbled surface, filled with a colorful salad arranged in sections. Starting from the top left and moving clockwise, there are pale yellow artichoke hearts, bright red cherry tomatoes and kalamata olives in dark purple, shredded light pink tuna in the center, more cherry tomatoes on green lettuce, six slices of boiled eggs showing bright yellow yolks and white edges, a small pile of white mozzarella balls with green herbs, lemon wedge slices, light yellow boiled potatoes, a bunch of green beans pointing upward from the bottom center, red rings of roasted bell peppers, and more dark purple kalamata olives scattered near the boiled eggs and red pepper. The whole salad is sprinkled lightly with dried herbs. photo taken with an iphone --ar 4:5 --v 7

When I serve this Niçoise Salad, I love to arrange it beautifully on a large platter for sharing or on individual plates for a more elegant presentation. The varied colors and textures really shine when everything is thoughtfully spaced out. I often use extra anchovies and capers as garnish, along with freshly cracked black pepper and a light drizzle of olive oil just before serving to make it pop visually and flavor-wise.

For sides, I recommend pairing the salad with some crusty French bread or a simple baguette to scoop up the delicious dressing and soak up the flavors. It also plays well with a chilled glass of crisp white wine like a Sauvignon Blanc or a Vermentino, which complements the salad’s brightness perfectly. For non-alcoholic options, a sparkling water with a lemon twist or an herbal iced tea adds a refreshing balance.

This salad shines as a light but fulfilling meal on warm days, ideal for weekend lunches, casual dinner parties, or even a picnic. I prefer serving it slightly chilled or at room temperature to preserve the flavors and delicate textures of the ingredients. Portion-wise, I find this recipe nicely feeds four people with hearty appetites or serves six smaller portions as part of a multi-course dinner.

Variations

I love playing around with this Niçoise Salad Recipe to suit different tastes and dietary needs. If you want a vegetarian version, simply swap out the tuna and anchovies for grilled artichoke hearts, roasted chickpeas, or marinated tofu. The capers and olives help maintain that briny flavor punch, so you don’t lose the essence of the salad.

For a gluten-free or lower-carb twist, I sometimes replace potatoes with roasted cauliflower florets or blanched asparagus spears. If you want to amp up the flavor, adding fresh herbs like tarragon, basil, or chives in the dressing or sprinkled over the salad always elevates the freshness and aroma.

Another variation I recommend is grilling the tuna steak instead of using canned oil-packed tuna for a smoky, meaty texture. You can also swap sherry vinegar for lemon juice or white wine vinegar to adjust the acidity according to your preference. Experimenting with these small tweaks helps keep this classic salad exciting every time I make it.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (which sometimes happens when I’m generous!), I store the salad components separately if possible—potatoes, green beans, and dressing in airtight containers, and tuna wrapped gently to keep fresh. The salad lasts for about 2 days refrigerated. Mixing everything right before serving keeps it tasting fresh and crisp, especially since some elements can get soggy if combined too early.

Freezing

I don’t recommend freezing this Niçoise Salad Recipe because ingredients like boiled potatoes, cucumbers, and the dressing don’t freeze well—the texture and flavors can deteriorate significantly. It’s best enjoyed fresh or stored in the fridge for a day or two as described.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want a warmed variation, you could gently reheat the potatoes and green beans separately and then assemble with the cold eggs, tuna, and dressing. Avoid reheating the tuna and eggs directly to preserve their texture and flavor.

FAQs

Can I use canned tuna instead of fresh tuna for the Niçoise Salad?

Absolutely! In fact, traditional Niçoise salad often features oil-packed canned tuna, which is convenient and flavorful. Just be sure to drain the oil and use it in the dressing if you like, as it adds a lovely depth.

Are anchovies essential in this Niçoise Salad Recipe?

While anchovies are traditional and add a wonderful umami punch, they’re optional and can be left out if you’re not a fan. The salad still tastes fantastic without them, thanks to the briny olives and capers.

Can I prepare this salad ahead of time?

You can prepare most ingredients a few hours in advance and refrigerate them separately, then assemble just before serving. This keeps the vegetables crisp and prevents the dressing from wilting the salad.

What’s the best way to cook the potatoes for Niçoise Salad?

I use small Yukon Gold or red potatoes boiled until tender but still firm enough to hold their shape. This gives a creamy texture without falling apart when combined with the other ingredients.

Is this Niçoise Salad Recipe suitable for meal prep?

Yes, it’s great for meal prep if you keep ingredients separated and dress the salad just before eating. It stores well for about 2 days in the fridge and makes for a nutritious, satisfying lunch.

Conclusion

I can’t recommend this Niçoise Salad Recipe enough if you’re looking for a dish that’s bright, nutritious, and full of character. It’s become one of my favorite salads because it’s as beautiful as it is delicious, with a wonderful balance of flavors you won’t get tired of. Give it a try—you might just find yourself making it again and again as I do!