Authentic Nicoise Salad

I’ll be honest—when I first tried Nicoise salad, I thought it was just fancy tuna salad. Boy, was I wrong. This French classic has become one of my go-to meals when I want something that feels special but doesn’t require me to turn on the stove for hours.

What I love most about Nicoise salad is that it’s really just a bunch of simple ingredients arranged on a plate. No complicated techniques or hard-to-find ingredients. You’ve got your tuna, some boiled potatoes, hard-boiled eggs, and green beans. Toss in some olives and tomatoes, and suddenly you’ve got a meal that looks like you spent way more time on it than you actually did.

The best part? You can prep most of the ingredients ahead of time. Boil your potatoes and eggs while you’re making dinner the night before. Blanch the green beans and store them in the fridge. When lunchtime rolls around, all you have to do is arrange everything on a plate and drizzle on the dressing. Easy cleanup, and you get to feel a little bit French while eating it.

What Kind of Tuna Should I Use?

For a Nicoise salad, you’ll want to use good quality canned tuna packed in oil rather than water – the oil keeps the tuna moist and adds flavor to the salad. Chunk tuna works better than flaked because it holds together in nice, substantial pieces that don’t fall apart when you toss the salad. If you can find it, tuna packed in olive oil is ideal since it complements the other Mediterranean flavors in this dish. While albacore (white tuna) is a popular choice, regular chunk light tuna works just as well and is usually more budget-friendly.

Options for Substitutions

This classic French salad is pretty forgiving when it comes to swaps:

• Baby potatoes: Any small waxy potato works great here – try fingerlings, new potatoes, or even regular potatoes cut into smaller chunks. Just avoid russets as they’re too starchy and will fall apart.
• Green beans: Fresh green beans are ideal, but frozen will work in a pinch. Just thaw them first and blanch for about 2 minutes instead of the usual 3-4 minutes for fresh.
• Canned tuna: While oil-packed tuna is traditional, water-packed tuna works too – just make sure it’s good quality. For a fresher take, you can use seared fresh tuna, sliced thin.
• Cos lettuce: Butter lettuce or mixed greens make fine substitutes. Just pick something with a mild flavor that won’t overpower the other ingredients.
• Dijon mustard: Regular yellow mustard can work, though you’ll lose some of that tangy kick. Use a bit less since it’s milder.
• Black olives: Kalamata or Niçoise olives are traditional, but any briny olive will do. If you’re not an olive fan, you can skip them, though they do add that classic Mediterranean flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with Nicoise salad is overcooking the green beans, which should be tender-crisp with a bright color – boil them for just 3-4 minutes, then immediately plunge them into ice water to stop the cooking process.

Another common error is using mushy potatoes, so make sure to check them with a fork after about 12-15 minutes and remove them while they’re still firm enough to slice cleanly without crumbling.

Don’t dress the salad too early or it will become soggy – instead, drizzle the dressing right before serving and consider serving it on the side so everyone can add their preferred amount.

Finally, skip the temptation to break up the tuna too much when draining it, as those large, chunky pieces are what make this salad special and give it a more appealing presentation.

What to Serve With Nicoise Salad?

Since nicoise salad is already a pretty complete meal with protein, veggies, and potatoes, I usually just serve it with some crusty French bread or a fresh baguette on the side. The bread is perfect for mopping up that lemony dressing at the bottom of the bowl, and it adds a nice crunch to balance out all the tender ingredients. If you’re feeding a crowd or want to make it feel more substantial, a chilled white wine like Sauvignon Blanc or rosé pairs beautifully with the Mediterranean flavors. Sometimes I’ll also put out a small bowl of extra olives or some marinated artichoke hearts for people who want to add more to their plate.

Storage Instructions

Store Components: Since this is a fresh salad, it’s best enjoyed right after making it. If you need to prep ahead, store the cooked potatoes, green beans, and hard-boiled eggs separately in the fridge for up to 2 days. Keep the dressing in a small jar and shake it up before using.

Assemble Fresh: I don’t recommend storing the fully assembled salad because the lettuce and tomatoes will get soggy. Instead, prep all your components and keep them separate in airtight containers. When you’re ready to eat, just toss everything together with the dressing and you’re good to go!

Estimated Nutrition

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

• Calories: 900-1050
• Protein: 55-65 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

For the dressing:

• 2 tbsp lemon juice (freshly squeezed for better acidity)
• 4 tbsp olive oil (I always use Bertolli Extra Virgin)
• 1 garlic clove (minced into a fine paste)
• 1/4 tsp salt
• 1 1/2 tsp mustard (I prefer Maille Dijon for a sharp bite)
• 1/4 tsp black pepper

For the salad:

• 10 small potatoes (boiled and cut into 1-inch cubes)
• 5 oz green beans (trimmed and blanched for 2-3 minutes)
• 3 Roma tomatoes (quartered)
• 1/2 head of cos lettuce
• 4 eggs (hard-boiled and sliced into quarters)
• 3/4 cup olives (I like Mezzetta Kalamata for this)
• 10 oz tuna (drained and flaked into large chunks)
• 1 tbsp small capers (drained)
• 2 tbsp fresh parsley (roughly chopped)

Step 1: Prepare the Mise en Place and Proteins

• 4 eggs
• 10 small potatoes
• 5 oz green beans

Start by hard-boiling the eggs—place them in a pot of cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes before transferring to ice water.

While the eggs cool, trim the green beans and begin boiling a pot of salted water for the potatoes.

I always use small waxy potatoes for Niçoise because they hold their shape beautifully when cut.

Once the water boils, add the potatoes and simmer until just tender, about 15-20 minutes depending on size.

In the final minutes of potato cooking, blanch the green beans in the same pot or a separate pot of boiling water for 2-3 minutes until bright green and tender-crisp, then immediately shock them in ice water to stop the cooking and preserve their color and texture.

Step 2: Build the Vinaigrette Base

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

While the potatoes and eggs cook, prepare the dressing by combining the minced garlic clove with the salt in a small bowl or jar—this helps break down the garlic into a fine paste and prevents harsh raw garlic flavor.

Add the Dijon mustard and whisk together, then add the lemon juice and let sit for a minute to allow the flavors to meld.

Finally, add the olive oil and shake or whisk vigorously for 30 seconds until emulsified and creamy.

I prefer using a jar with a tight-fitting lid so I can shake rather than whisk—it’s faster and creates a better emulsion.

Taste and adjust seasoning with additional salt and pepper as needed.

Step 3: Assemble and Dress the Salad

• 1/2 head of cos lettuce
• boiled and cooled potatoes from Step 1
• blanched green beans from Step 1
• 3 Roma tomatoes
• hard-boiled eggs from Step 1
• 10 oz tuna
• 3/4 cup olives
• 1 tbsp small capers
• 2 tbsp fresh parsley

Tear or roughly chop the cos lettuce and arrange it as a base on individual plates or a large serving platter.

Drain the cooled potatoes and cut into 1-inch cubes, then arrange them in neat sections around the plate.

Drain the green beans thoroughly and pat dry with paper towels, then arrange in another section.

Quarter the Roma tomatoes and place in their own section.

Slice the hard-boiled eggs from Step 1 into quarters and position them on the plate.

Add the drained tuna in large chunks rather than breaking it up too much—this keeps the salad more elegant and textured.

Scatter the olives and capers across the salad, then finish with fresh parsley.

Step 4: Finish and Serve

• vinaigrette from Step 2

Drizzle the vinaigrette from Step 2 generously over the assembled salad, or serve it on the side for guests to dress their own portions.

Toss gently if desired, though the traditional presentation keeps components separate and distinct on the plate.

Authentic Nicoise Salad

Delicious Authentic 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 975 kcal

Ingredients

  

For the dressing

• 2 tbsp lemon juice (freshly squeezed for better acidity)
• 4 tbsp olive oil (I always use Bertolli Extra Virgin)
• 1 garlic clove (minced into a fine paste)
• 1/4 tsp salt
• 1 1/2 tsp mustard (I prefer Maille Dijon for a sharp bite)
• 1/4 tsp black pepper

For the salad

• 10 small potatoes (boiled and cut into 1-inch cubes)
• 5 oz green beans (trimmed and blanched for 2-3 minutes)
• 3 Roma tomatoes (quartered)
• 1/2 head of cos lettuce
• 4 eggs (hard-boiled and sliced into quarters)
• 3/4 cup olives (I like Mezzetta Kalamata for this)
• 10 oz tuna (drained and flaked into large chunks)
• 1 tbsp small capers (drained)
• 2 tbsp fresh parsley (roughly chopped)

Instructions

 

• Start by hard-boiling the eggs—place them in a pot of cold water, bring to a boil, then remove from heat and let sit covered for 10 minutes before transferring to ice water. While the eggs cool, trim the green beans and begin boiling a pot of salted water for the potatoes. I always use small waxy potatoes for Niçoise because they hold their shape beautifully when cut. Once the water boils, add the potatoes and simmer until just tender, about 15-20 minutes depending on size. In the final minutes of potato cooking, blanch the green beans in the same pot or a separate pot of boiling water for 2-3 minutes until bright green and tender-crisp, then immediately shock them in ice water to stop the cooking and preserve their color and texture.
• While the potatoes and eggs cook, prepare the dressing by combining the minced garlic clove with the salt in a small bowl or jar—this helps break down the garlic into a fine paste and prevents harsh raw garlic flavor. Add the Dijon mustard and whisk together, then add the lemon juice and let sit for a minute to allow the flavors to meld. Finally, add the olive oil and shake or whisk vigorously for 30 seconds until emulsified and creamy. I prefer using a jar with a tight-fitting lid so I can shake rather than whisk—it's faster and creates a better emulsion. Taste and adjust seasoning with additional salt and pepper as needed.
• Tear or roughly chop the cos lettuce and arrange it as a base on individual plates or a large serving platter. Drain the cooled potatoes and cut into 1-inch cubes, then arrange them in neat sections around the plate. Drain the green beans thoroughly and pat dry with paper towels, then arrange in another section. Quarter the Roma tomatoes and place in their own section. Slice the hard-boiled eggs from Step 1 into quarters and position them on the plate. Add the drained tuna in large chunks rather than breaking it up too much—this keeps the salad more elegant and textured. Scatter the olives and capers across the salad, then finish with fresh parsley.
• Drizzle the vinaigrette from Step 2 generously over the assembled salad, or serve it on the side for guests to dress their own portions. Toss gently if desired, though the traditional presentation keeps components separate and distinct on the plate.