Some days call for food that’s cool, crisp, and doesn’t ask much from you besides boiling a few eggs. Niçoise Salad is exactly the kind of meal that lets you eat like you’ve got it all together—even if you don’t. It checks the boxes: hearty, fresh, and makes your lunch feel slightly more put-together than another sad sandwich. Plus, it’s the kind of dish that makes leftovers feel like a win. No stress, just solid lunch vibes and a plate that actually looks good.
Get the Recipe: Niçoise Salad
Ingredients in Niçoise Salad
1 cup of cherry tomatoes (240 g), ½ cup of sliced red onions (50 g), 1 red bell pepper, thinly sliced (150 g), 4 large eggs, 2 cans of tuna in olive oil, drained (200 g total), 8 anchovy fillets (optional), ½ cup of black olives (80 g), 2 cups of round green beans, trimmed (200 g), 2 small new potatoes, halved (150 g), 1 tablespoon of capers (15 g), 4 cups of mixed lettuce leaves (120 g), ½ cup of artichoke hearts, quartered (optional) (100 g), 1 teaspoon of salt (5 g), ½ teaspoon of freshly ground black pepper (2 g), 1 tablespoon of Dijon mustard (15 g) (optional), 2 tablespoons of olive oil (30 ml), 2 tablespoons of apple cider vinegar (30 ml).
Boil Potatoes Until Tender
Bring a pot of salted water to a boil. Add halved new potatoes and cook for about 10 minutes until tender but firm. Drain and let cool slightly.
Blanch the Green Beans
In a separate pot, boil green beans in salted water for 3–4 minutes until crisp-tender. Drain and rinse under cold water right away to preserve their bright color and stop the cooking.
Boil and Prep Eggs
Simmer eggs in a small pot for 9 minutes. Cool in cold water, then peel and quarter.
Whisk the Vinaigrette
Combine Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper in a small bowl. Whisk until well blended and adjust seasoning to taste.
Assemble the Salad Base
Layer mixed lettuce on a platter or plates. Add potatoes, green beans, cherry tomatoes, red bell pepper, and artichoke hearts (if using).
Add Tuna, Eggs, and Toppings
Top the salad with flaked tuna, quartered eggs, anchovy fillets (if using), olives, and capers.
Finish and Serve
Drizzle vinaigrette over the salad just before serving. Toss lightly if preferred or serve as a composed dish. Enjoy fresh.
Substitutions and Variations for Making Niçoise Salad
Niçoise Salad is easy to customize based on what you have on hand. Swap the tuna for grilled chicken, salmon, or even canned sardines for a different protein. If you’re not a fan of olives, try capers or pickled onions for a similar briny touch. You can use green beans or asparagus, and baby potatoes can be swapped with fingerlings or even roasted sweet potatoes. For the dressing, a simple vinaigrette or lemon-Dijon mix works well if you don’t have traditional Niçoise ingredients.
Tips and Tricks for Making Niçoise Salad
Ingredient quality is everything—choose the freshest vegetables and splurge a little on good tuna, briny olives, anchovies, and olive oil for the best flavor. For bright green beans, cook them until just tender and shock them in ice-cold water to lock in the color. To get perfect jammy eggs, start timing once small bubbles form at the bottom of the pot—8 minutes gives you that rich, golden yolk. Avoid overcooking the eggs past 12 minutes or they’ll become chalky. This salad is best enjoyed fresh, so assemble and serve immediately rather than storing leftovers.
Get the Recipe: Niçoise Salad
