5 from 6 votes
Niçoise Salad
Niçoise Salad is a vibrant and delicious mix of baby potatoes, green beans, tuna, and fresh vegetables, all topped with a tangy dressing.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
Calories:
507 kcal
Course:
Salad, Lunch, Brunch
Cuisine:
French
Ingredients
For the Salad:
- 12 ounces baby potato halved
- 8 ounces green beans trimmed
- 4 large egg
- 8 cups salad greens mixed
- 1 cup cherry tomato halved
- ½ cup black olives such as Niçoise or Kalamata
- ¼ cup red onion thinly sliced
- 5-7 ounces tuna drained, packed in olive oil
- ¼ cup capers optional
- 14 ounces artichoke hearts 1 can, drained and quartered
For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- black pepper to taste
- salt to taste
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 10-12 minutes. Use a slotted spoon to transfer the potatoes to a bowl.
- In the same pot, blanch the green beans for 2-3 minutes until tender-crisp. Transfer to a bowl of ice water to stop the cooking process, then drain and set aside.
- Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit for 9 minutes. Transfer the eggs to a bowl of ice water to cool, then peel and halve.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- On a large platter or individual plates, arrange the mixed salad greens. Arrange the potatoes, green beans, cherry tomatoes, black olives, red onion, tuna, and artichoke hearts in sections over the greens.
- Add the halved eggs and sprinkle with capers if using. Drizzle the dressing over the salad and gently toss to combine just before serving.
Cup of Yum
Notes
- Cook the potatoes, green beans, and eggs ahead of time to save time when assembling the salad.
- Keep the dressing separate until just before serving to keep the salad fresh.
- Store leftovers in the refrigerator in airtight containers for up to 3 days.
Nutrition Information
Serving
1serving
Calories
507kcal
(25%)
Carbohydrates
31g
(10%)
Protein
22g
(44%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.02g
(1%)
Cholesterol
192mg
(64%)
Sodium
1.21mg
(0%)
Potassium
873mg
(19%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
2.856IU
(0%)
Vitamin C
73mg
(81%)
Calcium
116mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 507
% Daily Value*
| Serving | 1serving | |
| Calories | 507kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 192mg | 64% |
| Sodium | 1.21mg | 0% |
| Potassium | 873mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2.856IU | 0% |
| Vitamin C | 73mg | 81% |
| Calcium | 116mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.