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Nicoise Salad Recipe

Tuna Nicoise Salad Recipe with Easy Vinaigrette- combines fresh ingredients, a well-balanced flavor profile, a tangy dressing, and various textures. These elements come together to create the perfect salad. With each bite, you get a blend of tastes and textures that will leave you craving more of this irresistible dish!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 -6 servings
Calories: 429 kcal
Course: Main Course , Salad
Cuisine: French

Ingredients

For the salad:
  • 1 pound baby red potatoes halved
  • 1 cup French green beans trimmed (other green bean varieties will also work)
  • 4 large eggs
  • 2 5-ounce cans tuna, packed in olive oil
  • 2 cups cherry tomatoes halved
  • 1 cup kalamata olives pitted (or black olives)
  • ¼ cup capers
  • ½ cup Thinly sliced red onion
  • 4 cups mixed salad greens
  • salt and pepper to taste
For the vinaigrette:
  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. In a medium saucepan over medium-high heat, bring water to a boil. Add the potatoes and cook until fork tender, about 10-15 minutes. Remove the potatoes with a slotted spoon leaving the water in the pot. Cut the potatoes in halves or quarters, and set aside.
  2. In the same saucepan, bring water to a boil again. Add the green beans and cook for 3-4 minutes or until crisp-tender. Drain and transfer the green beans to a bowl of ice water to cool (ice bath). Once cooled, drain and set aside.
  3. Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 6-10 minutes- depending on how you like the yolk done. Drain the eggs and transfer them to a bowl of ice water. Let them cool for a few minutes, then peel and cut them into quarters.
  4. Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined. Set aside. You can also combine all the dressing ingredients in a small jar with a lid and shake. 
  5. In a large platter or salad bowl, arrange the salad greens. Arrange the cooked potatoes, green beans, cherry tomatoes, Kalamata olives, capers, sliced red onion, tuna, and hard-boiled eggs over the top of the greens. 
  6. Drizzle the vinaigrette dressing over the composed salad and let it sit for a few minutes. When ready to serve, gently toss to combine to avoid breaking up the eggs—season with additional salt and pepper to taste.
  7. Divide the salad onto individual plates and serve.

Notes

  • Freshness is Key: Use fresh and high-quality ingredients for the best flavor. Opt for vibrant vegetables, ripe cherry tomatoes, and firm tuna packed in olive oil.
  • Cook Potatoes and Green Beans Correctly: Cook the baby red potatoes until they are tender but still hold their shape. Similarly, blanch the green beans until they are crisp-tender to retain their vibrant color and crunchiness.
  • Flake the Tuna Carefully: Flake the tuna into the salad gently to maintain its texture and prevent it from breaking apart too much.
  • Dress Just Before Serving: To keep the salad fresh and prevent it from becoming soggy, dress it with the vinaigrette or serve it on the side. This ensures that the salad retains its crispness.

Nutrition Information

Calories 429kcal (21%) Carbohydrates 29g (10%) Protein 9g (18%) Fat 33g (51%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 24g Cholesterol 0.1mg (0%) Sodium 970mg (40%) Potassium 920mg (26%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1168IU (23%) Vitamin C 42mg (47%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 429

% Daily Value*

Calories 429kcal 21%
Carbohydrates 29g 10%
Protein 9g 18%
Fat 33g 51%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 24g 120%
Cholesterol 0.1mg 0%
Sodium 970mg 40%
Potassium 920mg 20%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1168IU 23%
Vitamin C 42mg 47%
Calcium 68mg 7%
Iron 3mg 17%

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