Let’s take a trip to the south of France with a recipe for Niçoise Salad!
Pronounced “knee-swahz,” Niçoise salad is named for Nice, France, a city located on the French Riviera.
Most often, the ingredients in a Niçoise salad you’ll see are:
Hard-boiled eggsSteamed or blanched veggies (baby potatoes and green beans are quite ubiquitous)Tuna and/or anchovies (I use both)Briny ingredients like olives (Niçoise olives bien sur) and capersTomatoesRed onionA zippy vinaigrette
What will likely surprise you is that the “original” Niçoise salad recipe did not call for potatoes or green beans…or cooked veggies of any kind.
That said, I’ve ordered Niçoise salad in many cities in France—including Nice—and every single one has come with potatoes, and most with green beans too.
Chefs also add their own twists.
Ina Garten’s salad Niçoise is different from Julia Child’s salad Niçoise, which is different from Nigella’s salad Niçoise.
Like many great recipes, Niçoise salad evolves over time. It leaves room for your tastes.
I get that most of you do not share my ardor for anchovies…but if you do (hi soulmate!), Niçoise salad is an ideal place to add them. If not? No biggie, leave them out.Not crazy about tuna? Try Niçoise salad with salmon.Hate olives? Replace them with a different briny, salty ingredient like capers, or do a Niçoise salad with feta.
And if none of this sounds appealing to you, pop on over to Spinach Strawberry Salad with Balsamic Poppy Seed Dressing or Steak Salad. It’s impossible not to love them.
But, if like me you have a soft spot for a salad Niçoise, join me and let’s make one!
How to Make the Best Niçoise Salad
Niçoise salad does have a lot of components, but none are difficult.
This recipe yields a generous amount and lends itself well to scaling and saving for meal prep.
For example, you can hard boil extra eggs and slice extra veggies, then assemble the salad in portions as you need it.
Lettuce. A bed of soft lettuce is the perfect base for this salad. It catches the dressing and is packed with folate and iron. Boston or Bibb lettuce is our choice. You can also use mixed greens if you prefer. Eggs. Hard-boiled eggs add protein to the salad. The yolk also adds rich flavor and creaminess.
Potatoes + Green Beans. Use both of these veggies, or choose just one. Once boiled, they’re transferred to an ice bath, which ensures they’re the ideal crisp-tender texture.Tomatoes. Cherry tomatoes are a delicious juicy, fresh element. Plus, they add beautiful color to the salad. Any ripe tomatoes work well here.Cucumber. Crisp and refreshing. Olives. The perfect salty, briny addition.
While the French don’t pit their olives (watch out!), feel free to pit yours before adding them to the salad.
Tuna. With oodles of protein, healthy fats, and vitamins, tuna is an excellent way to make this salad more filling. Using canned tuna makes it easy too.
Niçoise Salad Dressing. A simple blend of olive oil, red wine vinegar, salt, garlic, and chives. It’s a light and lively vinaigrette that brings life to all the ingredients.
Boil the eggs, then transfer them to an ice bath. Peel the eggs.
Boil the potatoes and green beans. Transfer them to an ice bath.
Drain the potatoes and green beans, then pat them dry.
Whisk the dressing ingredients together.
Arrange the lettuce on a platter, topping it with some of the dressing.
Add the remaining salad ingredients. Finish with additional dressing, salt, and pepper. DIG IN!
To Store. Refrigerate leftovers in an airtight storage container for up to 2 days. If possible, store the ingredients separately so the lettuce doesn’t get soggy.
Meal Prep Tip
Up to 3 days in advance, hard boil the eggs. Up to 1 day in advance, prep all of the vegetables and the dressing. Refrigerate separately and assemble just before serving.
Refresh your leftovers by turning them into a Niçoise salad pizza. Prepare my Whole Wheat Pizza Dough. Bake the pizza dough according to the directions. Thinly slice the potatoes, then arrange all the salad ingredients on top. Finish with a drizzle of the dressing and fresh herbs.
What to Serve with Niçoise Salad
Soups & Stews
Recommended Tools to Make this Recipe
Dutch Oven. Ideal for boiling the eggs and veggies. Mixing Bowls. This set of mixing bowls has sizes that will work wonderfully for the ice baths. Liquid Measuring Cup. Measure and mix the dressing in this cup.
Who wants to join me in the Riviera?
Frequently Asked Questions
Salade Niçoise was named after Nice, France, as that is where it originated. While the specifics of the salad’s history are a bit of a mystery, it is believed that it was created as an easy, affordable way to serve available ingredients.
If you’d like to make this recipe vegetarian, try swapping the fish for canned white beans. Drain and rinse the beans before adding them to the salad. See my Vegetarian Niçoise for a specific recipe.
If you’d like to shave an extra step off of the prep for this salad, you can use hard-boiled eggs from the store. Typically, the store-bought eggs have fully set yolks, so if you prefer your yolks to be more jammy, I don’t recommend using them.
For the Salad:
4 large eggs8 ounces fresh green beans trimmed and halved (or additional baby potatoes)6 ounces baby potatoes left whole (or additional green beans)1 head soft lettuce such as Boston or Bibb, chopped, or 3 cups mixed greens1 cup cherry tomatoes halved1/2 English cucumber halved lengthwise, seeded, and sliced (or 1 small cucumber, peeled, seeded and sliced)1/2 cup Niçoise or Kalamata olives (the French don’t pit theirs, but feel free to pit them)4 ounces oil-packed canned tuna or salmon drained and flaked, or 5-6 best quality anchoviesChopped fresh basil or parsley optional for servingKosher saltFreshly ground black pepper
For the Dressing:
1/4 cup extra virgin olive oil3 tablespoons red wine vinegar1/2 teaspoon kosher salt2 small cloves garlic minced or grated (about 1 1/2 teaspoons)2 tablespoons chopped fresh chives
TO STORE: Refrigerate leftovers in an airtight storage container for up to 2 days.
More Healthy Salad Recipes
READ: Nicoise Salad
Well Plated by Erin