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Bursting with vibrant colors and classic French flavors, this Easy Niçoise Salad is a breeze to assemble. Featuring tender baby potatoes, crisp green beans, juicy tomatoes, briny olives, and protein-packed tuna, it’s a satisfying dish perfect for lunch or a light dinner.
Drizzled with a tangy vinaigrette, each bite offers a delightful mix of textures and tastes.
Why You’ll Love This Recipe
- Flavorful & Colorful: A beautiful array of vegetables, olives, and tuna makes for a visually appealing and tasty meal.
- Protein-Packed: Tuna and hard-boiled eggs provide a satisfying protein boost.
- Quick & Easy: Many components can be prepped in advance, making assembly fast.
- Classic French Touch: Transport your taste buds to the South of France with this timeless salad.
- Naturally Gluten-Free: A wholesome option that suits various dietary preferences.
What to Serve with Easy Niçoise Salad
- Crusty French Bread: Perfect for soaking up any leftover dressing.
- Light Soup: A simple vegetable or onion soup complements the robust flavors of the salad.
- Chilled White Wine: A crisp, dry white (like Sauvignon Blanc) pairs well with the tuna and vinaigrette.
- Fruit Bowl: Balance the savory taste with a fresh fruit medley for dessert.
Ingredient Breakdown
- Lemon-Dijon Vinaigrette: Brings tanginess and ties the whole dish together.
- Baby Potatoes: Bite-sized and tender, they’re a key component of a traditional Niçoise.
- Green Beans: Blanched for a crisp texture and bright green color.
- Tomatoes: Cherry or grape tomatoes add a sweet, juicy pop.
- Olives: Niçoise or Kalamata olives lend a briny, signature flavor.
- Tuna: A classic protein for Niçoise salad—opt for high-quality canned tuna in olive oil or grilled fresh tuna.
- Hard-boiled eggs: Add creaminess and extra protein.
Pro Tip Before Starting
To maintain the bright color and crispness of your green beans, immediately plunge them into ice-cold water after blanching. This stops the cooking process and preserves their vibrant green hue.
Easy Niçoise Salad
A classic French salad brimming with tender potatoes, crisp veggies, protein-rich tuna, and hard-boiled eggs, all drizzled with a zesty vinaigrette.
Ingredients
For the Salad:
- 8–10 baby potatoes, halved (or small Yukon Gold potatoes)
- 6–8 oz green beans, trimmed
- 2–3 hard-boiled eggs, peeled and halved
- 5–6 oz tuna (canned in olive oil or fresh grilled)
- 1 cup cherry tomatoes, halved
- 1/2 cup Niçoise or Kalamata olives
- Mixed greens or lettuce (optional base)
For the Lemon-Dijon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Boil the Potatoes & Eggs: Place the halved potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 10–12 minutes. In a separate pot, boil eggs (place in cold water, bring to simmer, cook for 8–10 minutes). Transfer eggs to an ice bath and peel once cool.
- Blanch the Green Beans: During the last 2 minutes of cooking the potatoes, add green beans to the same pot or a separate pot of boiling water. Remove with a slotted spoon and transfer to an ice bath to stop cooking. Drain and pat dry.
- Prepare the Vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust seasoning if desired.
- Assemble the Salad: Arrange mixed greens (if using) on a large platter or individual plates. Top with potatoes, green beans, tuna, hard-boiled eggs, cherry tomatoes, and olives. Drizzle the dressing over the salad.
- Serve & Enjoy: Gently toss, if desired, or leave the components separate for a classic Niçoise presentation. Serve immediately, adding extra salt, pepper, or lemon juice to taste.
Notes
- Storage: Keep leftover salad components in separate containers in the fridge for up to 2 days. Assemble and dress just before serving.
- Make-Ahead: Boil eggs, cook potatoes, and blanch green beans in advance to save time.
- Gluten-Free Option: Naturally gluten-free—no changes needed.
- Substitutions: Swap tuna for salmon, grilled chicken, or chickpeas (for a vegetarian twist).
- Extra Protein: Double the tuna or add an extra egg if you prefer a heftier meal.
Pro Tip After Preparing
For a more authentic touch, add thinly sliced red onion or shallots. Marinate them briefly in a bit of the vinaigrette to soften their bite and infuse them with flavor.
Frequently Asked Questions
Can I use canned tuna in water instead of olive oil?
Absolutely—just drain it well. Tuna in oil offers a richer flavor, but water-packed is a lighter alternative.
What if I don’t have Niçoise olives?
Kalamata olives are a common substitute with a similar briny flavor.
Is it okay to serve the salad warm?
Niçoise salad is traditionally served at room temperature or slightly chilled, but warm potatoes and green beans can still be delicious if you prefer.
Can I add other vegetables?
Yes! Bell peppers, cucumbers, or radishes can add extra crunch and color.
Wrapping it up
Celebrate the flavors of the French Riviera with this Easy Niçoise Salad. Boasting tender baby potatoes, crisp green beans, hearty tuna, and tangy olives, it’s a balanced and refreshing meal that’s surprisingly simple to create.
Whip it up for lunch, dinner, or any time you crave a satisfying taste of France!
