I love making this classic Nicoise Salad for a light yet satisfying meal. It’s packed with fresh veggies, tender tuna, and a zesty dressing that brings everything together. Perfect for busy weeknights or summer gatherings, this dish is as colorful as it is nutritious.
You’ll appreciate how easily it comes together with simple ingredients you might already have on hand. Whether you call it a tuna nicoise salad or salad nicoise, this recipe stays true to its roots while keeping things fuss-free. Let’s get started!
Easy Nicoise Salad Recipe with Tuna & Fresh Veggies
I love how the Niçoise salad combines tender potatoes, crisp green beans, and protein-rich tuna, all tossed in a tangy vinaigrette. It's a harmonious blend of flavors and textures that makes for a satisfying meal.
Equipment
- Mixing Bowls
- Whisk
- Cutting board
- Knife
Ingredients
- 2 5-oz cans tuna in olive oil, drained
- 1 cup green beans trimmed
- 1 cup cherry tomatoes halved
- 3 small potatoes boiled and sliced
- 2 hard-boiled eggs quartered
- 1/2 cup Kalamata olives
- 4 cups mixed lettuce like romaine or butterhead
- 1/4 red onion thinly sliced
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Place the potatoes in a medium saucepan, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 10 minutes. Drain and let them cool slightly, then slice into halves or quarters.
- In the same saucepan, bring fresh salted water to a boil. Add the green beans and cook until crisp-tender, about 2 to 4 minutes. Drain and immediately transfer them to a bowl of ice water to cool. Once cooled, drain and set aside.
- Place the eggs in a saucepan and cover with cold water by about an inch. Bring to a simmer over medium-high heat, then cover, remove from heat, and let stand for 10 to 12 minutes. Drain, cool under cold running water, peel, and quarter.
- In a small bowl, whisk together the white wine vinegar, minced shallot, Dijon mustard, and chopped thyme. Gradually whisk in the extra-virgin olive oil until emulsified. Season with salt and freshly ground black pepper to taste.
- On a large platter or individual plates, arrange the lettuce leaves as a base. Artfully place the cooked potatoes, blanched green beans, quartered eggs, cherry tomatoes, tuna, Niçoise olives, red onion slices, and capers over the lettuce.
- Drizzle the prepared vinaigrette over the assembled salad components. Serve immediately and enjoy this classic Niçoise salad.
Notes
You can swap canned tuna for fresh seared tuna if desired. Add capers or red onion for extra zing. For a lighter dressing, use lemon juice instead of vinegar.
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