Best Nicoise Salad Recipe

I can’t wait to share my Nicoise salad recipe combining unexpected twists on classic Mediterranean ingredients and a zesty lemon vinaigrette.

I love a Best Nicoise Salad Recipe because it feels like a little trip to the Mediterranean in one bowl. I keep coming back to the contrast of baby potatoes and crisp green beans with chunks of tuna and those creamy hard boiled eggs, plus bright tomatoes and briny olives that keep you guessing.

There is a lemony Nicoise Salad Dressing that cuts through it all and makes every bite pop, and honestly I sometimes add anchovy fillets for a punch. It’s not sweet or fussy, its bold, clean and perfect for hot days when you want something real.

Ingredients

• New potatoes add creamy carbs and fiber, make salad filling, mild earthy flavor
• Tuna brings lean protein, omega 3 fats, and a savory meaty bite
• Hard eggs add creamy yolk richness, extra protein and satisfying texture
• Green beans give crisp fiber and bright vegetal snap, not mushy
• Tomatoes add juicy acidity, fresh sweetness, balance oily and salty elements
• Olives and capers give briny salty hits, cut richness, add complexity
• Extra virgin olive oil brings healthy fats, fruity aroma, ties flavors together
• Parsley adds fresh herb brightness, vitamin K, slight peppery lift
• Anchovies optional, super salty umami bombs, a little goes a long way

Ingredient Quantities

• 1 lb (450 g) new or baby potatoes halved
• 8 oz (225 g) green beans trimmed
• 12 oz (340 g) canned tuna in olive oil, drained
• 4 large eggs hard boiled
• 3 medium ripe tomatoes or 1 pint cherry tomatoes
• 1 small red onion thinly sliced
• 1/2 cup Niçoise or Kalamata olives
• 2 tbsp capers
• 4 cups mixed salad greens or butter lettuce
• 2 tbsp fresh parsley chopped
• 4 to 6 anchovy fillets optional
• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove
• Kosher salt and freshly ground black pepper to taste

How to Make this

1. Put the halved potatoes in a pot, cover with cold salted water, bring to a boil and simmer until a fork slides in easily, about 12 to 15 minutes; drain, let cool a little and toss with a splash of olive oil and a pinch of salt so they don’t stick.

2. While the potatoes cook, place eggs in a small saucepan, cover with water, bring to a gentle boil and simmer 9 to 10 minutes for hard boiled; transfer to an ice bath, peel and cut into halves or quarters.

3. Trim the green beans and blanch them in boiling salted water 3 to 4 minutes until bright and just tender, then shock in ice water to stop cooking; drain and set aside.

4. Drain the canned tuna in olive oil, flake into chunks and reserve the oil if you want to use it in the dressing; slice the tomatoes or halve cherry tomatoes, thinly slice the red onion, drain olives and capers, chop the parsley, and set the anchovy fillets aside if using.

5. Make the vinaigrette: in a small bowl or jar mash the garlic clove and anchovies together with a pinch of salt, add Dijon mustard, red wine vinegar, lemon juice and whisk or shake, then slowly stream in the 1 3 cup extra virgin olive oil, along with a tablespoon or two of the reserved tuna oil if you kept it; season with black pepper but be careful with salt since olives capers and anchovies are salty.

6. If you like the salad slightly warm, toss the warm potatoes and green beans with a few tablespoons of vinaigrette so they soak up flavor, otherwise keep them cool and toss right before serving.

7. On a large platter or individual plates lay down the mixed salad greens or butter lettuce as a base, arrange the potatoes green beans tuna chunks tomatoes egg pieces red onion olives and capers attractively on top, and add anchovy fillets if using.

8. Drizzle more vinaigrette over the whole salad or serve extra on the side and scatter the chopped parsley over everything for freshness.

9. Taste and adjust with freshly ground black pepper and a little salt only if needed, remember the components are already briny; serve right away, it’s great for a summer meal and leftovers keep well for a day.

Equipment Needed

1. Large pot for boiling the halved potatoes, big enough to cover them
2. Small saucepan for the eggs
3. Large bowl or platter to assemble and serve the salad
4. Colander or fine strainer to drain potatoes, tuna and beans
5. Cutting board
6. Chef’s knife for potatoes, tomatoes, onion and herbs
7. Slotted spoon or tongs to lift items from boiling water and the ice bath
8. Small jar or bowl plus a whisk or fork to make the vinaigrette
9. Measuring cups and spoons and a citrus juicer or reamer for the lemon

FAQ

Best Nicoise Salad Recipe Substitutions and Variations

• Tuna in olive oil: canned salmon (drain and flake), seared fresh tuna steak, or cannellini (white) beans for a vegetarian swap.
• Hard boiled eggs: soft boiled eggs with a runny yolk if you like, sliced avocado for creaminess, or marinated firm tofu for a vegan option.
• Green beans: blanched asparagus tips, steamed broccolini, or sugar snap peas for extra crunch and sweetness.
• New/baby potatoes: fingerling or baby Yukon potatoes, small red potatoes (leave the skins on), or roasted baby sweet potatoes if you want a sweeter twist.

Pro Tips

– Start the potatoes in cold water and salt the pot well so they cook evenly and taste seasoned all the way through. Let them sit a few minutes after draining so they dry off, then toss with a little oil so they dont clump.

– Save a tablespoon or two of the tuna oil and add it to the vinaigrette. It gives that savory, ocean-y boost and lets you cut back just a bit on the expensive olive oil.

– Blanch the green beans and shock them in ice water right away to lock in the bright color and snap. If you skip the ice bath they’ll go limp and pale, and no one wants that.

– Be super cautious with added salt. Between olives, capers, and anchovies you can easily oversalt the whole salad. Always taste after dressing, then only add tiny pinches if needed.

– If you like a deeper flavor, toss warm potatoes and beans with a few spoonfuls of dressing so they absorb it. Then assemble everything, add the rest of the vinaigrette, and let it rest 5 to 10 minutes so the flavors marry.