Niçoise salad is a French classic known for its beautiful composition and bold Mediterranean flavors. This version stays true to its roots with crisp green beans, creamy potatoes, juicy tomatoes, crunchy cucumbers, radishes, olives, and tender tuna—arranged artfully on a single platter. Each ingredient shines individually, while a simple vinaigrette ties everything together with fresh acidity. It’s elegant, nutritious, and strikingly colorful, making it perfect for brunches, gatherings, meal prep, or a light yet satisfying dinner.

Summer-Niçoise-Salad-with-Garden-Vegetables

Ingredients (Serves 2–4)

For the Salad

  • 1 cup baby potatoes, halved
  • 1 cup green beans, trimmed
  • 2–3 hard-boiled eggs, halved
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber slices
  • ½ cup radish slices
  • ½ cup Kalamata olives
  • 1 cup canned tuna chunks (or quality jarred tuna)
  • Fresh dill for garnish

For the Dressing (Classic Niçoise Vinaigrette)

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • ½ garlic clove, crushed
  • Salt & black pepper, to taste
  • ½ tsp dried oregano (optional)

Instructions

1. Cook the Potatoes

  1. Place halved potatoes in a pot of salted water.
  2. Bring to a boil and cook until fork-tender, about 10–12 minutes.
  3. Drain and let cool slightly.

2. Blanch the Green Beans

  1. Bring a small pot of water to a boil.
  2. Add green beans and cook for 2–3 minutes, just until bright and crisp-tender.
  3. Immediately transfer to an ice bath to preserve color and crunch.
  4. Drain and pat dry.

3. Prepare the Eggs

  1. Hard-boil the eggs using your preferred method (9–10 minutes for firm yolks; 7–8 minutes for jammy).
  2. Cool, peel, and slice in halves or rounds.

4. Assemble the Platter

On a large serving plate, arrange each ingredient separately for a traditional composed look:

  • Potatoes
  • Green beans
  • Sliced eggs
  • Tuna chunks
  • Cucumbers
  • Radishes
  • Cherry tomatoes
  • Kalamata olives

Add small sprigs of dill for a fresh, aromatic finish.

5. Make the Dressing

  1. Whisk together olive oil, lemon juice, vinegar, Dijon mustard, garlic, salt, pepper, and oregano.
  2. Taste and adjust acidity as needed.
  3. Drizzle over the platter right before serving, or serve on the side.

Chef’s Tips

  • Quality tuna matters: Use solid-white canned tuna or jarred tuna in oil for best flavor.
  • Keep everything chilled for the freshest, crispest texture.
  • Add anchovies for a more authentic Niçoise touch.
  • You can turn this into a meal bowl by adding lettuce beneath the ingredients.
  • Swap potatoes for roasted baby potatoes for a richer version.
Scroll to Top