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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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Equipment

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

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

Instructions
 

  • Prepare the Vegetables
  • 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.
  • Prepare the Vinaigrette
  • 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.
  • Assemble the Salad
  • 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.
  • Drizzle with Vinaigrette
  • 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.
  • Garnish and Serve
  • Garnish the salad with fresh parsley or thyme, if desired. Serve immediately, or chill briefly before serving.