Easy Niçoise Salad | A Classic French Recipe
A Niçoise salad is one of those dishes that feels both elegant and fresh at the same time. Originating in Nice on the French Riviera, it has a long history as a simple Mediterranean meal that highlights fresh seasonal ingredients. Traditionally, the salad was made with tomatoes, anchovies, and olive oil, but over the years it has grown into a versatile dish that often includes tuna, hard boiled eggs, green beans, and small potatoes. It is the kind of recipe that shows how a few good ingredients can come together to create something colorful, balanced, and deeply satisfying.
What makes this version so approachable is that it does not require complicated steps or hard to find ingredients. You can put it together with items you likely already have in your kitchen, and still end up with a dish that looks beautiful and tastes refreshing. The tender potatoes add comfort, the crisp green beans and juicy tomatoes bring freshness, the eggs give richness, and the tuna ties it all together with protein. A simple vinaigrette made with pantry staples finishes everything off with just the right brightness.
Some people (including myself) enjoy including olives for a touch of briny flavor, while others like keeping it simple. No matter how you build it, the core idea is the same: fresh ingredients!
Because it has protein, vegetables, and healthy fats, a Niçoise salad makes a complete meal on its own. It is light enough for warm weather but filling enough to serve as dinner. It also packs well, which makes it perfect for a picnic, a lunch, or any day when you want something that feels a little more special without extra effort. Once you try making this easy version, you may find yourself turning to it often whenever you crave a meal that is light and delish!
Easy Niçoise Salad – A Classic French Recipe
Ingredients
For the Salad
- 1 lb small potatoes (new potatoes or fingerling) halved if large
- 8 oz green beans trimmed
- 3 large eggs
- 1 cup grape or cherry tomatoes halved
- 1 5-6 oz can good quality tuna in olive oil drained and flaked
- salt & pepper to taste
For the Vinaigrette
- 3 tbsp olive oil
- 1 tbsp red wine vinegar can substitute with white wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove finely minced (optional)
- salt & pepper to taste
Instructions
For the Salad
- Place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 12–15 minutes. Drain and let cool slightly.
- While the potatoes cook, bring another small pot of water to boil. Add the green beans and cook for 2–3 minutes until bright green and just tender. Drain and plunge into ice water to stop the cooking.
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 7–8 minutes for jammy yolks (or 9–10 minutes for firmer yolks). Transfer to cold water, peel, and halve.
For the Vinaigrette
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic (if using), salt, and pepper until well combined.
Add it all Together
- On a large platter, arrange the potatoes, green beans, tomatoes, cucumber, tuna, and eggs in sections or lightly mixed together. Drizzle with the vinaigrette. Season with extra salt and pepper if desired.
- Serve & enjoy!
