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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 Nicoise salad is a vibrant and flavorful dish, perfect for a light lunch or dinner. It's packed with fresh vegetables, protein, and a delicious dressing.
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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
  • 200 g green beans trimmed
  • 300 g potatoes small, new
  • 4 eggs large
  • 250 g cherry tomatoes halved
  • 0.5 cucumber sliced
  • 0.5 red onion thinly sliced
  • 180 g canned tuna in olive oil, drained
  • 50 g Niçoise olives
  • lettuce leaves such as butter lettuce or mixed greens
Dressing
  • 60 ml extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • large pot
  • large bowl
  • small bowl
  • whisk
  • serving platter

Method
 

Preparation
  1. Cook green beans in boiling salted water for 3-5 minutes, then immediately transfer to ice water to stop cooking and retain their vibrant color.
  2. Boil potatoes in salted water until tender, about 10-15 minutes, then drain and let cool before halving.
  3. Hard-boil the eggs for 7-9 minutes, then cool in ice water, peel, and quarter them.
Assemble
  1. In a large bowl, combine the cooked green beans, potatoes, cherry tomatoes, cucumber, red onion, tuna, and Niçoise olives.
  2. Arrange lettuce leaves on a serving platter or individual plates, then spoon the mixed salad ingredients over the lettuce.
  3. Carefully place the quartered hard-boiled eggs on top of the salad.
Dressing
  1. Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
  2. Drizzle the dressing generously over the salad just before serving.

Notes

For an extra touch, add anchovy fillets to the salad. You can also customize by adding bell peppers or capers.