Classic Nicoise Salad (A Taste of the French Riviera!)

Imagine a salad that is not just a starter, but a complete, stunning, and satisfying meal in itself—a vibrant, composed platter that transports you to a sun-drenched cafe in the South of France. That, my friends, is the timeless, sophisticated magic of a classic Nicoise Salad. It is, without a doubt, the most elegant and delicious salad you will assemble all year.

Here’s the thing about Salade Nicoise: it’s the ultimate “big salad.” It’s a beautiful culinary mosaic, a celebration of contrasting textures and harmonious flavors. I fell in love with this salad on a trip years ago, mesmerized by how simple, pristine ingredients—tender potatoes, crisp green beans, jammy eggs, salty olives, and flaky tuna—could come together to create such a masterpiece. It’s a testament to the French philosophy of letting good ingredients shine.

I promise you, there is no greater feeling than presenting this gorgeous, artfully arranged platter to your guests. Every element has its place, from the crisp lettuce to the tender chunks of tuna, all brought together by a zesty, bright lemon-Dijon vinaigrette. It’s a healthy, protein-packed meal that is as visually stunning as it is delicious.

Get ready to create a taste of the French Riviera in your own kitchen with a salad that is perfect for an elegant lunch, a light dinner, or impressing guests at a dinner party.

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Why This Nicoise Salad is Pure Perfection!

You are going to be so impressed by how these simple components create such a spectacular meal. This recipe is a classic for a reason. Here’s why:

• A Complete and Balanced Meal: With protein from the tuna and eggs, healthy fats from the olives and dressing, and carbs and fiber from the vegetables, this salad is a fully satisfying meal in a bowl.
• Elegant and Impressive Presentation: A Nicoise salad is a “composed” salad, meaning the ingredients are artfully arranged rather than tossed. This makes for a stunning presentation that is sure to wow your guests.
• Incredibly Fresh and Flavorful: The combination of crisp, tender, and creamy textures, along with the bright, zesty lemon vinaigrette, makes every bite a delight.
• Perfect for Making Ahead: All the components can be cooked and prepped in advance, making assembly a breeze right before serving. It’s ideal for stress-free entertaining.
• A Taste of France at Home: This recipe captures the authentic, simple, and delicious spirit of the classic Salade Nicoise from Nice, France.

Recipe Snapshot

Your Shopping List for the French Riviera

The beauty of this salad lies in the quality of its simple ingredients. Here’s what you’ll need:

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→ For the Lemon Nicoise Dressing

• 1 ½ tbsp lemon juice → Freshly squeezed is a must!
• 4 tbsp extra virgin olive oil → Use a good quality, flavorful oil.
• 1 small garlic clove → Minced or grated for a pungent kick.
• 1 tsp Dijon mustard → The key to a tangy, emulsified dressing.
• ¼ tsp salt & a pinch of black pepper → To season perfectly.

→ For the Salad

• 8 baby/chat potatoes → Their waxy texture is perfect for holding their shape.
• 120g (4 oz) green beans → Trimmed. Look for fresh, snappy beans.
• 3 hard-boiled eggs → Peeled and quartered. Aim for a slightly jammy yolk for the best texture.
• 2 tomatoes → Cut into wedges.
• ½ baby cos (romaine) lettuce → Torn into large, crisp pieces for the base.
• ¾ cup (100g) unpitted black olives → Good quality Kalamata, Ligurian, or Nicoise olives are best.
• 250-300g (8-10oz) canned chunk tuna in oil → Drained and broken into large chunks. The quality of the tuna is key!

Let’s Get Assembling! Your Step-by-Step Guide

This salad is all about preparing your components perfectly and then arranging them with a bit of artistry.

Part 1: The Zesty Lemon Dressing

1. Shake It Up: Combine the lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously until the dressing is creamy and emulsified. Set aside.

Part 2: Cook the Key Components

2. Cook the Potatoes: Boil the baby potatoes in salted water until they are tender when pierced with a fork. Drain them and let them cool completely before slicing them in half.
3. Blanch the Beans: In another pot of boiling salted water, cook the green beans for 2-4 minutes, until they are bright green and crisp-tender. Immediately drain them and plunge them into a bowl of ice water to stop the cooking process and lock in their color. Drain again and pat dry.

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Part 3: Assemble Your Masterpiece

4. Create the Base: Arrange the torn lettuce leaves on a large, wide serving platter to create a beautiful green bed for your salad.
5. Compose the Salad: Artfully arrange the halved potatoes, crisp green beans, and tomato wedges in distinct groups on top of the lettuce.
6. Add the Stars: Finish by strategically placing the quartered hard-boiled eggs, the black olives, and the large, flaky chunks of tuna around the platter.
7. Dress and Serve: Just before serving, drizzle a generous amount of the lemon dressing over the entire salad. Serve immediately!

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WiseRecipes’ Top Tips for Nicoise Perfection

These simple, classic techniques will ensure your Nicoise Salad is truly exceptional.

1. Use High-Quality Tuna in OIL. This is non-negotiable for an authentic Nicoise. Tuna packed in oil is far more moist, tender, and flavorful than tuna packed in water. Look for brands that pack it in olive oil for the best results.
2. Don’t Overcook Your Eggs. For the most luxurious texture, aim for a hard-boiled egg with a yolk that is just set but still slightly jammy and creamy in the center (about a 9-10 minute boil).
3. The Ice Bath is Crucial. Plunging the blanched green beans into an ice bath (a “shock”) is a professional trick that instantly stops the cooking process. This is the secret to keeping them perfectly crisp-tender and a vibrant, beautiful green.
4. Dress the Potatoes While Warm. For an extra layer of flavor, toss the boiled potatoes with a tablespoon or two of the vinaigrette while they are still warm. The warm potatoes will absorb the dressing beautifully.
5. Compose, Don’t Toss. The beauty of a Nicoise salad is in its composition. Think like an artist and arrange the ingredients in attractive, distinct piles on the platter to showcase the color and texture of each component.

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Classic Nicoise Salad (French Tuna Salad)

A non-alcoholic twist on a classic! This Virgin Moscow Mule features cool, refreshing lime and warm, spicy ginger beer for a delicious virgin drink that’s both refreshing and cozy. The perfect 5-minute mocktail!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course, Salad

Cuisine: French

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

For the Lemon Nicoise Dressing:

• 1 1/2 Tbsp. lemon juice
• 4 Tbsp. extra virgin olive oil
• 1 small garlic clove, minced/grated
• 1/4 tsp. salt
• 1 tsp. Dijon mustard
• 1 pinch black pepper

For the Salad:

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

Equipment

• Small Jar with lid
• Pot for boiling
• Large serving platter
• Slotted spoon
• Ice bath bowl

Method

 

1. For the dressing, shake all dressing ingredients in a jar until emulsified.
2. Boil potatoes in salted water until tender. Drain and allow to cool completely, then slice into halves.
3. In a separate pot of boiling water, blanch the green beans until crisp-tender. Drain and immediately refresh under cold running water or in an ice bath. Pat dry.
4. To assemble, arrange the cos lettuce leaves on a large, wide platter.
5. Artfully arrange and layer the potatoes, green beans, and tomatoes in groups on the lettuce.
6. Finish by placing the quartered eggs, olives, and large chunks of tuna around the plate.
7. Drizzle with the dressing just before serving.

Notes

Tuna Quality: Not all tuna is created equal! Using a high-quality chunk tuna packed in oil will provide the best flavor and texture for this salad.

Make-Ahead: All components can be prepared a day in advance and stored in separate airtight containers in the refrigerator. Assemble and dress just before serving for the best results.

Variations: For a more traditional version, add anchovy fillets. For a modern twist, top with a seared, rare tuna steak. Other common additions include cucumber, bell peppers, or artichoke hearts.

Nutrition Disclaimer: The nutritional information provided is an estimate and may vary based on the specific ingredients and brands used.

Keep It Fresh! Make-Ahead & Storage

This salad is perfect for entertaining because all the components can be prepped in advance.

• Make-Ahead Instructions: You can prepare all the components up to a day in advance. Store the cooked potatoes, blanched green beans, hard-boiled eggs, and dressing in separate airtight containers in the refrigerator. Wash and dry the lettuce and store it wrapped in a paper towel in a bag.
• Assembly: When you’re ready to serve, the assembly will take less than 10 minutes. It’s best eaten fresh after it’s been dressed.

FAQs: Your Nicoise Salad Questions, Answered!

What does “Nicoise” mean?

“Nicoise” (pronounced nee-SWAHZ) literally means “in the style of Nice,” a city in the French Riviera where the salad originated. It traditionally features ingredients native to that region.

What’s the most traditional version of this salad?

The most classic, old-school versions of Salade Nicoise are a topic of great debate! Some purists argue that it should only contain raw vegetables like tomatoes and peppers, along with tuna or anchovies. However, the modern version with potatoes and green beans has become the most popular and widely recognized version around the world.

Can I use a different fish instead of canned tuna?

Absolutely! The most common and traditional alternative is to drape a dozen anchovy fillets over the salad. For a very modern, restaurant-style approach, you can top the salad with a beautiful, thick-cut tuna steak that has been seared on the outside and is still rare in the middle. Flaked grilled salmon would also be delicious.

Can I make this salad vegetarian?

Yes, you can create a beautiful vegetarian version. Simply omit the tuna and anchovies. To replace the protein, you could add a can of rinsed, high-quality white beans (cannellini beans) or chickpeas to the salad.

Final Thoughts: A Trip to the Riviera

There is such a profound pleasure in creating a dish that is both a feast for the eyes and a delight to the palate. This Nicoise Salad is a perfect example of how simple, fresh ingredients can come together to create something truly elegant and satisfying. I hope this recipe brings a little bit of French sunshine to your table. Bon appétit!