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Niçoise Salad Recipe

This classic Niçoise salad combines fresh vegetables, tender tuna, and a tangy vinaigrette for a vibrant and refreshing French-inspired dish. Perfect for lunch or a light dinner!
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Ingredients Equipment Method

Ingredients
  

  • For the Salad:
  • 1 head Bibb or romaine lettuce washed and torn into bite-sized pieces
  • 8 ounces green beans trimmed and blanched
  • 4 small potatoes Yukon gold or fingerling, boiled and sliced
  • 1 cup cherry tomatoes halved
  • 1 small cucumber sliced
  • 1/3 cup Kalamata or Niçoise olives
  • 2-3 hard-boiled eggs halved
  • 1 6-ounce can or jar of high-quality tuna in olive oil, drained and flaked
  • Fresh parsley chopped, for garnish
  • For the Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • Salt and pepper to taste
  • Optional: 1/2 teaspoon chopped fresh thyme or basil

Equipment

  • Large serving platter or salad bowl
  • Small bowl (for dressing)
  • Whisk
  • Saucepan (for boiling eggs and potatoes)
  • Mixing spoon
  • Tongs

Method
 

  1. Prepare the Vegetables
  2. Bring a saucepan of salted water to a boil. Add the potatoes and cook until fork-tender, about 10-12 minutes. Remove and let them cool before slicing. In the same water, blanch the green beans for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.
  3. Prepare the Vinaigrette
  4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust seasoning as desired. Set aside.
  5. Assemble the Salad
  6. On a large serving platter or individual plates, layer the lettuce as the base. Arrange the blanched green beans, sliced potatoes, cherry tomatoes, cucumber, olives, and hard-boiled eggs around the platter in sections. Place the flaked tuna in the center or spread evenly over the salad.
  7. Drizzle with Vinaigrette
  8. Pour the vinaigrette over the assembled salad, making sure to distribute it evenly. Use tongs to gently toss if desired, or leave arranged for a traditional presentation.
  9. Garnish and Serve
  10. Garnish the salad with fresh parsley or thyme, if desired. Serve immediately, or chill briefly before serving.