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A fresh Nicoise salad with tuna, olives, green beans, and hard-boiled eggs

Proven way to grow Nicoise Salad

A classic French salad featuring a vibrant mix of fresh vegetables, tuna, eggs, and a zesty vinaigrette. Perfect for a light and satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 250 g green beans trimmed and blanched
  • 300 g potatoes small, boiled and quartered
  • 250 g cherry tomatoes halved
  • 180 g canned tuna in olive oil, drained
  • 4 hard-boiled eggs quartered
  • 50 g black olives
  • 0.5 medium red onion thinly sliced
  • 1 head lettuce such as butter lettuce or romaine
Vinaigrette
  • 60 ml extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • large bowl
  • small saucepan
  • ice bath
  • whisk

Method
 

Preparation
  1. Blanch green beans in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath to stop cooking and retain their vibrant color.
  2. Boil potatoes until tender, then let them cool slightly before quartering.
  3. Prepare hard-boiled eggs; peel them under cold water to prevent sticking and then quarter.
Assemble
  1. In a large bowl or platter, arrange the lettuce leaves as a base.
  2. Artistically place the blanched green beans, quartered potatoes, halved cherry tomatoes, drained tuna chunks, quartered hard-boiled eggs, black olives, and thinly sliced red onion over the lettuce.
  3. To make the vinaigrette, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
  4. Drizzle the vinaigrette generously over the salad just before serving.

Notes

For an extra touch, you can add anchovy fillets to the salad or capers to the vinaigrette. This salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 1 day.