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5.0 from 33 votes

Classic Niçoise Salad

This Classic Niçoise Salad is loaded with fresh grilled tuna, hard-boiled eggs, and vegetables tossed in a flavorful mustard-based vinaigrette. I love the hearty flavors in this traditional salad, and I can have it on the table in less than an hour.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 270 kcal
Course: Salad
Cuisine: French

Ingredients

For the Vinaigrette:
  • Juice of 1 lemon
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons grainy mustard
  • ½ cup of olive oil
For the Salad:
  • 2 pounds red potatoes
  • 1 pound haricot verts
  • 1 tablespoon of olive oil
  • 1 pound fresh tuna cut into fillets
  • 3 heads Boston bibb torn into 2” pieces
  • 4 quartered Roma tomatoes
  • 5 hard-boiled eggs shelled and cut in half
  • 15- ounce can quartered artichoke hearts drained and rinsed
  • ½ peeled and julienne red onion
  • 1 cup pitted Nicoise olives
  • 10-12 anchovies
  • coarse salt and fresh cracked pepper to taste

Instructions

    Cup of Yum
  1. For the vinaigrette, whisk together all the ingredients in a medium size bowl until combined. Chill it until it is ready to be served.
  2. In a large pot of boiling salted water, add in the potatoes and cook for 5 to 7 minutes or until al dente. Remove the potatoes and shock them in an ice bath immediately to cool them down. Remove from the water and chill until ready to serve.
  3. Next, add in the green beans to the boiling salted water and cook for 3 to 4 minutes or until al dente. Remove them and shock in an ice bath immediately. Remove from the water and chill until ready to serve.
  4. Season the tuna on all sides with salt and pepper and set on a plate.
  5. Heat a grill pan over high heat and add in the olive oil. Add in the tuna and turn the heat down to medium-high and cook it for 3 to 4 minutes per side until the desired internal temperature is achieved. Remove the tuna and chill until ready to serve.
  6. Place the romaine lettuce in a bowl or large serving platter and evenly add on the cooked red potatoes, green beans, cooked tuna, tomatoes, hard boiled eggs, artichokes, red onions, olives, and anchovies.

Notes

  • The best tip I can give for making this Niçoise salad is to prep all the ingredients ahead of time and chill them before assembling. It keeps everything crisp, fresh, and easy to plate. When everything is cool and ready to go, putting it together takes just minutes.
  • Use different greens: I usually go with Boston bibb or butter leaf lettuce, but spring mix or Romaine work just as well. I use whatever looks fresh and crisp at the store.
  • Tuna temperature: I serve the tuna at any temperature I prefer, whether it’s warm off the grill or chilled from the fridge. Either way tastes great in this salad.
  • Vinaigrette add-ins: Sometimes I mix fresh herbs like basil, thyme, or tarragon into the vinaigrette. A little chopped shallot also adds a nice kick.
  • Al dente vegetables: I cook the potatoes and green beans just until tender but still firm.
  • Dress just before serving: I wait to add the vinaigrette until the very end so nothing gets soggy.
  • Make-Ahead: You can make this Niçoise salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to keep the ingredients separate.
  • How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze. The salad could last 1 to 2 days longer if you keep the topping ingredients store separately.

Nutrition Information

Calories 270kcal (14%) Carbohydrates 13g (4%) Protein 15g (30%) Fat 17g (26%) Saturated Fat 3g (15%) Cholesterol 110mg (37%) Sodium 215mg (9%) Potassium 481mg (14%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1860IU (37%) Vitamin C 20.9mg (23%) Calcium 41mg (4%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 270

% Daily Value*

Calories 270kcal 14%
Carbohydrates 13g 4%
Protein 15g 30%
Fat 17g 26%
Saturated Fat 3g 15%
Cholesterol 110mg 37%
Sodium 215mg 9%
Potassium 481mg 10%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1860IU 37%
Vitamin C 20.9mg 23%
Calcium 41mg 4%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.