Best Nicoise Salad

I’ll never forget the first time I had a proper Niçoise salad in the South of France – the combination of tender tuna and briny olives completely changed how I thought about salad. Now I make my own version at home whenever I’m craving something fresh and satisfying, and it’s become one of my go-to meals for busy weeknights or lazy weekend lunches. Trust me, once you’ve got your hard-boiled eggs prepped and your ingredients laid out, this French classic comes together in no time!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 55-65 g
• Fat: 75-90 g
• Carbohydrates: 50-60 g

Ingredients

For the dressing: :

• 1 1/2 tbsp lemon juice (freshly squeezed for best acidity)
• 4 1/2 tbsp olive oil (I always use Filippone Berio Extra Virgin)
• 1 garlic clove, minced
• 1 1/2 tsp mustard (I prefer Maille Dijon for a sharp tang)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the salad: :

• 10 potatoes (halved or quartered into bite-sized pieces)
• 6 oz green beans, trimmed
• 3 tomatoes (cut into 1/2-inch wedges)
• 1/2 head of cos lettuce
• 4 eggs (hard-boiled and sliced into quarters)
• 3/4 cup Nicoise or black olives
• 12 oz tuna (I use StarKist Solid White Albacore)
• 1 tbsp drained capers
• 2 tbsp chopped fresh flat-leaf parsley

Step 1: Prepare the Vinaigrette

• 1 1/2 tbsp lemon juice
• 4 1/2 tbsp olive oil
• 1 garlic clove, minced
• 1 1/2 tsp mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Whisk together the lemon juice, minced garlic, mustard, salt, and black pepper in a small bowl until the salt dissolves and the mustard is fully incorporated.

Slowly drizzle in the olive oil while whisking constantly to create an emulsified dressing that will coat all the salad components evenly.

Set aside at room temperature—this allows the flavors to meld together while you prepare the other elements.

Step 2: Cook the Potatoes and Green Beans

• 10 potatoes, halved or quartered
• 6 oz green beans, trimmed

Bring two separate pots of salted water to a boil.

Add the halved or quartered potatoes to one pot and cook for 12-15 minutes until just tender when pierced with a fork—don't overcook or they'll become mushy.

In the other pot, add the trimmed green beans and cook for 4-5 minutes until bright green and tender-crisp.

Drain the potatoes and green beans separately, then spread them on a clean kitchen towel or paper towels to cool and dry completely.

I like to let them cool to room temperature before dressing so they absorb the vinaigrette better without becoming soggy.

Step 3: Prepare the Hard-Boiled Eggs and Remaining Components

• 4 eggs
• 3 tomatoes
• 2 tbsp chopped fresh flat-leaf parsley
• 1/2 head of cos lettuce

While the potatoes and beans cook, bring a small pot of water to a rolling boil and carefully place the eggs in it.

Cook for 10 minutes for fully hard-boiled eggs with no trace of runniness.

Transfer to an ice bath immediately and let them cool for at least 5 minutes, then peel and slice each egg into quarters.

Meanwhile, slice the tomatoes into ½-inch wedges, roughly chop the flat-leaf parsley, and prepare the lettuce by washing and separating the leaves.

I keep the lettuce leaves whole or torn into large pieces so they provide structure to the salad rather than turning into mush.

Step 4: Assemble the Salad

• cooled potatoes from Step 2
• cooled green beans from Step 2
• 3 tomatoes, sliced
• 4 eggs, quartered from Step 3
• 3/4 cup Nicoise or black olives
• 12 oz tuna
• 1 tbsp drained capers
• 2 tbsp chopped fresh flat-leaf parsley from Step 3

Lay the cos lettuce leaves on a large serving platter or individual plates to create a base.

Arrange the cooled potatoes and green beans from Step 2 in separate sections around the plate, then add the tomato wedges in another section.

Nestle the hard-boiled egg quarters, Nicoise olives, and drained tuna into their own clusters on the plate, creating distinct sections of color and texture.

Scatter the capers over the salad and sprinkle with fresh parsley.

This traditional arrangement makes the salad visually appealing and allows each component to shine individually.

Step 5: Finish and Serve

• vinaigrette from Step 1

Pour the vinaigrette from Step 1 over the assembled salad just before serving, or drizzle it over individual plates if preferred.

Toss gently if desired, or let diners dress their own portions to their taste.

Serve immediately while the potatoes and beans are still cool and the lettuce is crisp.

Best Nicoise Salad

Delicious Best Nicoise Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the dressing:

• 1 1/2 tbsp lemon juice (freshly squeezed for best acidity)
• 4 1/2 tbsp olive oil (I always use Filippone Berio Extra Virgin)
• 1 garlic clove, minced
• 1 1/2 tsp mustard (I prefer Maille Dijon for a sharp tang)
• 1/2 tsp salt
• 1/4 tsp black pepper

For the salad:

• 10 potatoes (halved or quartered into bite-sized pieces)
• 6 oz green beans, trimmed
• 3 tomatoes (cut into 1/2-inch wedges)
• 1/2 head of cos lettuce
• 4 eggs (hard-boiled and sliced into quarters)
• 3/4 cup Nicoise or black olives
• 12 oz tuna (I use StarKist Solid White Albacore)
• 1 tbsp drained capers
• 2 tbsp chopped fresh flat-leaf parsley

Instructions

 

• Whisk together the lemon juice, minced garlic, mustard, salt, and black pepper in a small bowl until the salt dissolves and the mustard is fully incorporated. Slowly drizzle in the olive oil while whisking constantly to create an emulsified dressing that will coat all the salad components evenly. Set aside at room temperature—this allows the flavors to meld together while you prepare the other elements.
• Bring two separate pots of salted water to a boil. Add the halved or quartered potatoes to one pot and cook for 12-15 minutes until just tender when pierced with a fork—don't overcook or they'll become mushy. In the other pot, add the trimmed green beans and cook for 4-5 minutes until bright green and tender-crisp. Drain the potatoes and green beans separately, then spread them on a clean kitchen towel or paper towels to cool and dry completely. I like to let them cool to room temperature before dressing so they absorb the vinaigrette better without becoming soggy.
• While the potatoes and beans cook, bring a small pot of water to a rolling boil and carefully place the eggs in it. Cook for 10 minutes for fully hard-boiled eggs with no trace of runniness. Transfer to an ice bath immediately and let them cool for at least 5 minutes, then peel and slice each egg into quarters. Meanwhile, slice the tomatoes into ½-inch wedges, roughly chop the flat-leaf parsley, and prepare the lettuce by washing and separating the leaves. I keep the lettuce leaves whole or torn into large pieces so they provide structure to the salad rather than turning into mush.
• Lay the cos lettuce leaves on a large serving platter or individual plates to create a base. Arrange the cooled potatoes and green beans from Step 2 in separate sections around the plate, then add the tomato wedges in another section. Nestle the hard-boiled egg quarters, Nicoise olives, and drained tuna into their own clusters on the plate, creating distinct sections of color and texture. Scatter the capers over the salad and sprinkle with fresh parsley. This traditional arrangement makes the salad visually appealing and allows each component to shine individually.
• Pour the vinaigrette from Step 1 over the assembled salad just before serving, or drizzle it over individual plates if preferred. Toss gently if desired, or let diners dress their own portions to their taste. Serve immediately while the potatoes and beans are still cool and the lettuce is crisp.