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    Recipes » Salad Recipes » French Salads

    Nicoise Salad

    Published: Mar 26, 2019 · Modified: Sep 2, 2020 by Marissa Stevens · 56 Comments

    Gluten FreePaleoMediterraneanWhole30Pescatarian

    This post may contain affiliate links.

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    Nicoise Salad Served in a White Bowl

    Nicoise Salad is so easy to make and you can switch up the ingredients for what's in season. Tuna Nicoise salad is my absolute favorite. It's amazing that a can of good tuna, ripe tomatoes, tender green beans, perfectly cooked eggs and potatoes, briny olives and a simple mustardy dressing can make one of the most flavorful and satisfying meals there is!

    Nicoise Salad served in a white bowl

    Nicoise Salad or Salade Niçoise (pronounced ​[niˈswaz]) originated in the French city of Nice and can be served as a composed salad (each ingredient clustered into its own area of the bowl, plate, or platter) or tossed as you would other salads. In the late 19th century, it started in France as just tomatoes, anchovies and olive oil and was described as "simple food for poor people." It has evolved to incorporate all kinds of cooked and raw vegetables and proteins and many famous chefs and authors have strong opinions about what it should and should not include.

    I could eat this classic Nicoise Salad once a week. Forever. Sometimes I get fancy with it: swap in leftover Grilled Tuna Steak or Slow Roasted Salmon for canned tuna, add anchovy fillets here, a sprig of tarragon or other fresh herb there. But this is the way we eat it most often: just 30 minutes between putting water on to boil and taking our first bite.

    It's a house favorite because all of the elements, though distinct, work in harmony: a simple dressing of fresh lemon juice, white wine vinegar, good olive oil and Dijon mustard brighten; namesake Niçoise olives add spark; creamy new potatoes and tender green beans (French name: haricots vert) offer heft; perfectly boiled eggs and humble but mighty canned tuna make it a meal.

    Nicoise-Salad served photographed from above

    The best salads are a combination of the freshest ingredients in season and need only the simplest preparation to shine. Nicoise Salad is a perfect example (I'm looking at you too Crab Salad). Serve it alone or alongside a cup of French Onion Soup or a Jambon-Beurre sandwich as I often do.

    How to Make Nicoise Salad

    Step 1: Make Nicoise Salad Dressing: Whisk lemon juice, vinegar, and Dijon mustard together in a small bowl. Slowly drizzle in olive oil, whisking constantly until emulsified. Season to taste with salt and pepper.

    whisking olive oil into nicoise salad dressing

    Step 2: Cover new potatoes with cold water in a medium saucepan and bring to boil. Boil until tender; transfer to ice bath until cool. Drain, pat dry and cut in to bite size pieces.

    boiling new potatoes then cooling in ice bath

    Step 3: Add green beans to boiling water and boil until tender crisp. Transfer to ice bath to cool. Drain and pat dry.

    boiling green beans then cooling in ice bath

    Step 4: Line a single platter or individual bowls with butter lettuce leaves (optional). Arrange green beans, potatoes, tomatoes, olives, hard boiled eggs, and tuna on top.

    nicoise salad ready to dress

    Step 5: Drizzle salad with desired amount of dressing and season to taste with salt and pepper and serve.

    dressing nicoise salad

    Nicoise Salad Recipe Video

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    Nicoise Salad served in a white bowl

    Nicoise Salad

    Marissa Stevens
    Enjoy classic French Nicoise Salad (Salad Nicoise) at home with this simple and delicious recipe! 
    5 from 6 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Salad
    Cuisine French
    Servings 4 people
    Calories 506 kcal

    Ingredients
      

    For the dressing:

    • 2 tablespoons fresh lemon juice about 1 lemon
    • 1 tablespoon white wine vinegar or champagne vinegar
    • 2 teaspoons Dijon mustard
    • ⅓ cup extra virgin olive oil
    • kosher salt and freshly ground black pepper

    For the salad

    • 1 head butter lettuce separated into leaves and washed, optional
    • 1 pound small new potatoes or small red potatoes
    • 1 pound thin green beans
    • 2 large tomatoes cut into wedges, one pint of halved cherry tomatoes
    • 1 cup black Niçoise olives or kalamata olives
    • 4 hard-boiled eggs peeled and halved
    • 2 cans high-quality tuna drained
    • salt and freshly ground black pepper

    Instructions
     

    To make the dressing:

    • Whisk lemon juice, vinegar and mustard together in a small bowl; add oil in a steady stream, whisking until emulsified. Season to taste with salt and ground pepper.

    To make the salad:

    • Add potatoes to a medium saucepan; cover with cold water and bring to boil over medium-high heat. Reduce heat and keep at a low boil for 10 to 15 minutes (depending on the size of your potatoes) until fork tender (a fork should slide in with little effort). Drain or lift out with slotted spoon and transfer immediately to an ice water bath to cool. When cool (5-10 minutes) remove and cut into bite size pieces.
    • Meanwhile, bring a large pot of water to boil. Add green beans; boil 3-4 minutes until tender crisp. When cool (about 5 minutes), drain well in a colander and pat dry if necessary.

    Assemble Nicoise Salad:

    • Line four individual plates or a large platter with butter lettuce leaves (optional), arrange potatoes, green beans, tomatoes, olives, eggs and tuna on top of each plate, dividing the ingredients evenly. Drizzle each salad with desired amount of dressing. Season to taste with salt and freshly ground black pepper. Serve.

    Notes

    Even when I'm making this for two, I often double it and serve the leftovers for lunch or dinner then next day. If you do this, refrigerate the ingredients separately and assemble the salad just before serving.

    Nutrition

    Calories: 506kcalCarbohydrates: 34gProtein: 29gFat: 30gSaturated Fat: 5gCholesterol: 217mgSodium: 846mgPotassium: 1258mgFiber: 8gSugar: 8gVitamin A: 3330IUVitamin C: 53mgCalcium: 136mgIron: 5.1mg
    Keyword baby shower, gluten free, Memorial Day, pescatarian, summer, wedding shower
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More French Salads

    • French Vinaigrette
    • Salad Lyonnaise
    • Celery Root Remoulade
    • Asparagus Nicoise Salad

    Reader Interactions

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      Recipe Rating




    1. Ben|Havocinthekitchen says

      March 26, 2019 at 4:31 pm

      I love s good Nicoise Salad too. While I don't make it often (I could have it every week as well), we regularly enjoy similar simplified salads with tuna, eggs, tomatoes, and whatever else is available. Beautiful!

      Reply
      • Marissa says

        March 28, 2019 at 12:34 pm

        Thank you, Ben!

        Reply
    2. Sabrina says

      April 13, 2017 at 3:19 pm

      Beautiful Niçoise salad, Marissa! Those eggs look perfect!

      Reply
      • Marissa says

        April 14, 2017 at 3:52 pm

        Thank you so much, Sabrina! I definitely like my hard boiled eggs on the 'jammy' side. 🙂

        Reply
    3. Zaza@Simple and Delicious says

      July 01, 2015 at 6:43 am

      J'adore la salade niçoise! Perfect for summer!

      Reply
      • Marissa says

        July 02, 2015 at 11:47 am

        Merci, Zaza!

        Reply
    4. Kristi @ Inspiration Kitchen says

      July 01, 2015 at 6:19 am

      What a great looking salad Marissa! I love salads come summertime.

      Reply
      • Marissa says

        July 02, 2015 at 11:47 am

        Thanks, Kristi. Me too!

        Reply
    5. Allie says

      June 30, 2015 at 7:21 pm

      I just love salads like this, especially when the weather gets warm! That dressing is perfection, I just want to reach out and grab one of those drizzled new potatoes!

      Reply
      • Marissa says

        July 02, 2015 at 11:48 am

        Thank you, Allie! Come on over and I'll make it for you... 🙂

        Reply
    6. Mary Frances says

      June 29, 2015 at 7:34 am

      This looks like such a hearty and healthy salad! And I agree, simple is better when the produce is great!

      Reply
      • Marissa says

        June 29, 2015 at 1:22 pm

        Thank you, Mary!

        Reply
    7. Helen @ Scrummy Lane says

      June 28, 2015 at 12:07 am

      Hi, Marissa! This is something that I never think to make ... oh why oh why? My husband is a huge fan of tuna though and we've got a heatwave coming here this week (with NO air con) so maybe this is the week to give this a try. Genius combination, isn't it, with the green beans?! Those clever Frenchies!

      Reply
      • Marissa says

        June 29, 2015 at 1:22 pm

        They are clever! Oh boy, no air con...hang in there! 🙂

        Reply
    8. Dorothy Dunton says

      June 27, 2015 at 11:34 am

      Hi Marissa! What a lovely dish for summer when the temps are high! I have new potatoes and green beans from the garden and, of course, a steady supply of fresh eggs from my "girls".

      Reply
      • Marissa says

        June 29, 2015 at 1:22 pm

        I think dinner must ALWAYS be amazing at your house, Dorothy!!

        Reply
    9. Faith (An Edible Mosaic) says

      June 26, 2015 at 8:37 am

      This one is perfect for hot temps! I'm the same way...when it gets unbearably hot, I usually send hubby out to grill...but both he and I would be happy giving him the night off and making this instead!

      Reply
      • Marissa says

        June 29, 2015 at 1:23 pm

        Thanks, Faith! We do the same thing, alternating between super simple stove top dishes and the BBQ.

        Reply
    10. HapaNomNom says

      June 25, 2015 at 9:46 pm

      We've been on the road for almost a week now, and eating horribly!!!! My body is craving something exactly like this! No more fast-food, I need fresh veggies!!! And your salad looks fantastic!

      Reply
      • Marissa says

        June 29, 2015 at 1:28 pm

        Oh man - I know what you mean! It's so tough to eat well when traveling. So excited for you and your new SF adventure!!

        Reply
    11. danicaliforniacooks says

      June 25, 2015 at 3:49 pm

      Nicoise salads are perfection! I could easily eat one every day. I probably eat tuna salad twice a week already...

      Reply
      • Marissa says

        June 29, 2015 at 1:24 pm

        Isn't is the best pantry item (tuna)! It's just so versatile!

        Reply
    12. Robyn Gleason says

      June 25, 2015 at 6:55 am

      I try to plan all my meals so that they are quick, healthy and fresh. I make this a lot and my dressing is more complicated so thank you for a quicker way because it sounds simply perfect! I'm with you, Marissa, I could eat this at least once a week. Sometimes I put salmon in because I'm addicted to it and it only takes a few minutes to roast in the oven.
      Such a lovely photo!

      Reply
      • Marissa says

        June 29, 2015 at 1:25 pm

        Thank you, Robyn. I'll have to try this with salmon next time - sounds SO good.

        Reply
    13. nicole (thespicetrain.com) says

      June 24, 2015 at 5:38 pm

      Oooh, even though I am not that big on salad I do like a good Nicoise, but I had forgotten about it! Thank you so much for the reminder, your's looks and sounds delicious!

      Reply
      • Marissa says

        June 29, 2015 at 1:25 pm

        Thank you, Nicole!

        Reply
    14. Mon Petit Four says

      June 24, 2015 at 12:27 pm

      Well, now I know what I'm eating for lunch this weekend! This looks absolutely lovely! I'm a big fan of Nicoise sald too for the very same reasons you mentioned; it's hearty and balanced in taste and texture. It's also got that delicious, simple DIjon dressing which makes it so perfect. I love your version, Marissa...can I come over and eat this at your house every week too?? 🙂

      Reply
      • Marissa says

        June 24, 2015 at 4:23 pm

        Thanks so much, Beeta. And yes! Please do...

        Reply
    15. KevinIsCooking says

      June 23, 2015 at 11:30 am

      Now I'd ditch my Shakeology today for this in a heartbeat, especially those lovely not too hard boiled eggs - perfect!

      Reply
      • Marissa says

        June 24, 2015 at 4:22 pm

        Thanks, Kevin. It's all about that yolk, right? 🙂

        Reply
    16. Mira says

      June 23, 2015 at 11:22 am

      Looks gorgeous Marissa, I wish I had it for lunch today! Love the dressing, too! Perfect for summer! Pinned!

      Reply
      • Marissa says

        June 24, 2015 at 4:21 pm

        Thank you, Mira!

        Reply
    17. Eileen says

      June 23, 2015 at 9:56 am

      This looks lovely! Just check out that perfectly boiled egg. 🙂 Nicoise is one of my favorite salads ever, and I love how you can make it as simple or fancy as you want. We sometimes just do egg, potato, and green bean, and it's still excellent!

      Reply
      • Marissa says

        June 24, 2015 at 4:21 pm

        Nothing like a perfectly boiled egg, right? I'm always disappointed when the yolk is overcooked.:) We do that too, btw - just egg, potato and green bean sometimes and, yes, excellent!

        Reply
    18. Jess @ whatjessicabakednext says

      June 23, 2015 at 9:38 am

      Love salad niçoise! This looks perfect, Marissa! Lovely meal for those warm summer days!

      Reply
      • Marissa says

        June 24, 2015 at 4:18 pm

        Thanks, Jess! I agree...

        Reply
    19. Lorraine @Not Quite Nigella says

      June 23, 2015 at 4:16 am

      I am a huge salad fan so I would definitely rely on a dish like this with hot weather! 😀

      Reply
      • Marissa says

        June 24, 2015 at 4:23 pm

        Thanks, Lorraine!

        Reply
    20. nagimaehashi says

      June 23, 2015 at 12:10 am

      Is the dressing really that easy? I made a Bill Granger one once and the ingredients list was A LOT longer. Unnecessarily it seems!

      Now Marissa, I read your opening para and I had to wonder "HOW did she boil the egg and veggies without slaving over the stove?" 😉

      I could eat it once a week too. For my fancy variation, I like to sear a tuna really REALLY briefly, sometimes with a thick pepper crust, and slice it. Nice and rare, practically sashimi!! 🙂

      Stay cool! Crank up that air con! 🙂

      Reply
      • Marissa says

        June 23, 2015 at 7:45 am

        I do add other things to the dressing sometimes, but this one is a go-to when ingredients are at their peak. Super simple, but greater than the sum of its parts.

        Okay, you got me there. 😉 I suppose you to have to stand over the stovetop for 15 minutes or so...work, work, work! 😉

        And on the fancy version, you're my kind of girl. We do the same thing - love super rare, thinly sliced Ahi!

        Reply
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