Delicious Niçoise Salad Recipe

Introduction

Niçoise salad is a vibrant and satisfying dish that balances fresh vegetables, tender potatoes, and rich tuna with a tangy vinaigrette. Perfect for a light lunch or a colorful dinner, this salad showcases the best of Mediterranean flavors.

Ingredients

• 1/2 cup Extra-Virgin Olive Oil (high-quality)
• 1 clove Garlic (freshly grated)
• 2 tablespoons Sherry Vinegar (or red/white wine vinegar)
• 1 tablespoon Dijon Mustard (or yellow mustard)
• 1 teaspoon Honey (optional)
• Kosher Salt to taste
• Freshly Ground Black Pepper to taste
• 4 Large Eggs (boiled)
• 1 can Oil-Packed Tuna
• 1 cup Green Beans (fresh or frozen)
• 1 cup Small Potatoes (like Yukon Gold)
• 1 cup Persian Cucumbers
• 1/2 cup Black Olives (brined)
• 2 tablespoons Capers
• 2 fillets Oil-Packed Anchovy Fillets (optional)

Instructions

1. Step 1: Boil the eggs in salted water for 6 to 7 minutes to achieve a jammy texture. Once cooked, cool them quickly in cold water before peeling.
2. Step 2: In a bowl, whisk together the extra-virgin olive oil, freshly grated garlic, sherry vinegar, Dijon mustard, honey (if using), kosher salt, and freshly ground black pepper until smooth and combined.
3. Step 3: Boil the small potatoes in salted water for 10 to 15 minutes or until tender when pierced with a fork. Drain, let cool, and slice into rounds.
4. Step 4: Blanch the green beans in salted boiling water for 3 to 4 minutes until bright green and tender-crisp. Immediately transfer them to ice water to stop cooking and preserve color.
5. Step 5: On a serving plate, layer the sliced cucumbers, boiled potatoes, blanched green beans, black olives, capers, flaked tuna, and halved boiled eggs. Add anchovy fillets if using.
6. Step 6: Drizzle the prepared vinaigrette over the salad and gently toss to combine. Garnish with fresh herbs if desired and serve immediately.

Tips & Variations

• Use waxy potatoes like Yukon Gold to keep the texture firm after boiling.
• For a vegetarian version, omit the tuna and anchovies and add roasted chickpeas or artichoke hearts instead.
• Fresh herbs like parsley, basil, or tarragon add a lovely freshness when sprinkled on top.
• Make the vinaigrette in advance to allow the flavors to meld and simply toss the salad before serving.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days to keep textures fresh. Assemble and dress the salad just before serving. Leftovers can be kept refrigerated for up to 1 day and are best enjoyed cold or at room temperature. Avoid reheating the salad once dressed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned?

Yes, you can grill or sear fresh tuna and then flake it for the salad. This makes the dish more substantial but requires additional cooking time.

What can I substitute if I don’t have sherry vinegar?

Red or white wine vinegar works well as a substitute, offering a similar acidity and flavor profile to sherry vinegar.

Delicious Niçoise Salad Recipe

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★★★★★

4.9 from 54 reviews

A classic French Niçoise Salad featuring perfectly boiled eggs, tender potatoes, blanched green beans, and oil-packed tuna, all brought together with a tangy, garlicky sherry vinaigrette. This hearty and flavorful salad is perfect for a light lunch or elegant dinner.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: French
• Diet: Gluten Free

Ingredients

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Vinaigrette

• 1/2 cup Extra-Virgin Olive Oil (high-quality)
• 1 clove Garlic (freshly grated)
• 2 tablespoons Sherry Vinegar (or red/white wine vinegar)
• 1 tablespoon Dijon Mustard (or yellow mustard)
• 1 teaspoon Honey (optional)
• to taste Kosher Salt
• to taste Freshly Ground Black Pepper

Salad Components

• 4 Large Eggs (boiled)
• 1 can Oil-Packed Tuna
• 1 cup Green Beans (fresh or frozen)
• 1 cup Small Potatoes (like Yukon Gold)
• 1 cup Persian Cucumbers
• 1/2 cup Black Olives (brined)
• 2 tablespoons Capers
• 2 fillets Oil-Packed Anchovy Fillets (optional)

Instructions

1. Boil the Eggs: Place eggs in salted water and bring to a boil. Cook for 6-7 minutes for a jammy yolk. Remove the eggs and cool immediately in ice water before peeling.
2. Mix the Vinaigrette: In a bowl, whisk together extra-virgin olive oil, freshly grated garlic, sherry vinegar, Dijon mustard, honey (if using), kosher salt, and freshly ground black pepper until well combined and emulsified.
3. Cook the Potatoes: Boil the small potatoes in salted water until fork-tender, about 10-15 minutes. Drain, cool, and slice them into rounds for layering.
4. Blanch the Green Beans: In a pot of boiling salted water, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Transfer immediately to ice water to stop the cooking process and retain color.
5. Assemble the Salad: On a large serving plate or platter, arrange the sliced Persian cucumbers first, followed by the potato slices, green beans, black olives, capers, flaked tuna, and halved boiled eggs. Add optional anchovy fillets if desired.
6. Drizzle and Toss: Pour the prepared vinaigrette evenly over the salad ingredients. Gently toss the salad to combine all flavors without breaking the eggs or potatoes. Garnish with fresh herbs such as parsley or basil if you like.

Notes

• For perfectly boiled eggs, using an ice bath stops the cooking immediately and makes peeling easier.
• Use fresh or frozen green beans; just ensure to blanch and cool them promptly to maintain crunch and vibrant color.
• Oil-packed tuna is preferred for added flavor and richness.
• If you don’t have sherry vinegar, red or white wine vinegar can be used as a substitute.
• The salad is best served immediately but can be chilled for an hour before serving to meld the flavors.
• Anchovy fillets are optional but add authentic Niçoise flavor.

Keywords: Niçoise Salad, French Salad, Tuna Salad, Healthy Salad, Summer Salad, Egg Salad, Potato Salad