Nicoise Mason Jar Salad Recipe

I packed a Deconstructed Nicoise Salad into a mason jar with tuna, potatoes, egg and a bright lemon vinaigrette so my lunches suddenly feel like the kind of meal I’d brag about.

I’m obsessed with this Mason jar Niçoise Salad because it actually makes weekday lunch exciting. I love how cans tuna in olive oil, drained lands rich and flaky next to bright cherry tomatoes, halved, and how Nicoise Dressing wakes the whole thing up with lemon and mustard.

I don’t do boring salads. And I don’t pretend I’m fancy, this is dump-and-go elegance that feels real.

Big, punchy flavors that hold up in the jar. I eat it fast, or savor it slow.

Either way I look forward to lunch, which is saying something. No guilt, just real food joy today.

Ingredients

• Mason jars — great for packing and keeping salads crisp on the go.
• Mixed greens bring fresh crunch and light, leafy base you won’t get tired of.
• Baby potatoes add comforting starch and a soft, hearty counterpoint.
• Green beans give snap and bright green color, they actually stay lively.
• Cherry tomatoes burst with sweet juiciness, makes every bite pop.
• Red onion brings sharp, tangy bite that cuts through richer ingredients.
• Hard boiled eggs offer creamy yolk richness and solid protein.
• Tuna in oil gives savory, meaty protein and deep umami notes.
• Kalamata olives add briny, salty hits that keep it interesting.
• Capers provide tiny briny pops and a pleasantly tangy punch.
• Olive oil smooths everything together and feels properly indulgent.
• Lemon juice brightens and adds needed zesty acidity.
• Dijon mustard binds dressing and gives subtle, spicy depth.
• Garlic brings warm, aromatic background that you’ll notice pleasantly.
• Honey or maple adds mild sweetness to balance the acid.
• Fresh parsley brightens flavors with herbal, green freshness.
• Salt and pepper finalize seasoning, they’re the tiny finishing touches.

Ingredient Quantities

• 4 (16-oz) mason jars for packing
• 6 cups mixed salad greens or baby romaine (about 6 oz)
• 1 lb baby potatoes, halved if larger
• 2 cups green beans, trimmed and blanched
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 4 large eggs, hard boiled and peeled
• 2 (5-oz) cans tuna in olive oil, drained
• 1/2 cup Kalamata olives, pitted
• 2 tbsp capers, drained
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1 tsp honey or maple syrup
• 1 tbsp fresh parsley, chopped (or basil)
• Salt and freshly ground black pepper to taste

How to Make this

1) Cook the baby potatoes in salted boiling water until tender about 12 to 15 minutes depending on size, drain and let cool slightly, then halve larger ones.

2) Blanch the green beans in the same boiling water about 2 to 3 minutes until bright green and still crisp, then plunge into ice water to stop cooking and drain well.

3) Hard boil the eggs: simmer eggs for 9 to 10 minutes, cool in ice water, peel and either quarter or slice them.

4) Make the lemon vinaigrette: whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, honey or maple syrup, chopped parsley, and salt and pepper to taste until emulsified. Taste and adjust acidity or salt if needed.

5) Drain the canned tuna well and flake it with a fork; drain the capers and olives.

6) Assemble jars starting with dressing in the bottom so everything else stays crisp; add about 2 to 3 tablespoons of vinaigrette per jar. Then layer in this order so things hold up: cooked potatoes, blanched green beans, halved cherry tomatoes, thinly sliced red onion, tuna, Kalamata olives and capers.

7) Tuck the hard boiled egg pieces on top of those layers, then fill the rest of each jar with mixed salad greens or baby romaine, pressing down gently so jars close easily. Sprinkle the remaining chopped parsley over the greens and season with a little extra cracked black pepper if you like.

8) Seal the jars and refrigerate upright for up to 4 days for meal prep. The dressing will keep the bottom ingredients saucy while greens stay crisp.

9) To serve, shake the jar vigorously or pour onto a plate so the dressing coats everything, then enjoy.

Equipment Needed

1. Large pot for boiling potatoes, beans and eggs, with a lid
2. Colander or strainer to drain potatoes, beans and tuna
3. Large bowl for ice water to shock the green beans and cool eggs
4. Sharp chef knife and a cutting board for slicing onions, tomatoes and parsley
5. Measuring spoons and a small measuring cup for the vinaigrette
6. Small mixing bowl and whisk or fork to emulsify the lemon vinaigrette
7. Can opener and fork to drain and flake the tuna
8. Four 16-oz mason jars with lids for packing and storing the salads

FAQ

Nicoise Mason Jar Salad Recipe Substitutions and Variations

• Tuna (2 cans): canned salmon, white beans or chickpeas for a vegetarian swap, or shredded rotisserie chicken if you want something heartier.
• Baby potatoes (1 lb): roasted sweet potato cubes, fingerling potatoes, or even parboiled whole baby carrots for a different texture.
• Green beans (2 cups): blanched asparagus tips, snap peas, or broccolini work great and add a nice crunch.
• Hard boiled eggs (4): sliced avocado for creaminess, marinated tofu for a vegan option, or omit and add extra olives and capers for briny flavor.

Pro Tips

1) Make the potatoes all about the same size so they cook evenly, and cool them completely before jarring or they’ll steam the greens. If you can, save a little of the potato cooking water to thin the dressing later if it tastes too sharp.

2) Really dry the blanched beans and greens after the ice bath. Wet leaves = soggy salad. Use a clean kitchen towel or salad spinner and pat the beans and greens so there’s no extra water pooling in the jar.

3) Drain the tuna super well and even pat it with paper towel. You can stir a tablespoon of the tuna oil into the vinaigrette for extra flavor but don’t add too much or the bottom will get greasy.

4) Don’t overpack the jars so the lids close easily and you can shake them later. Put the dressing in little containers or a squeeze bottle if you want more control, and add a small paper towel between egg pieces and greens if you need extra moisture control; it’ll help keep the top layer crisp.