Nicoise Salad

Ingredients

• 30 ml (2 tablespoons; juice of about 1 lemon)fresh lemon juice
• 15 ml (1 tablespoon)white wine vinegar or champagne vinegar
• 10 ml (2 teaspoons)Dijon mustard
• 80 ml (⅓ cup)extra virgin olive oil
• to tastekosher salt and freshly ground black pepper
• 1 headbutter lettuce, separated into leaves and washed (optional)
• 454 g (1 pound)small new potatoes or small red potatoes
• 454 g (1 pound)thin green beans
• 2 largetomatoes, cut into wedges, or 1 pint halved cherry tomatoes
• 1 cupblack Niçoise olives or Kalamata olives
• 4hard-boiled eggs, peeled and halved
• 2 canshigh-quality tuna, drained
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Whisk the dressing

   Whisk the lemon juice, vinegar and mustard together in a small bowl. Slowly pour in the oil in a steady stream while whisking until the dressing emulsifies. Season to taste with salt and ground pepper.

2. 2

   Cook the potatoes

   Put the potatoes in a medium saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce the heat and maintain a low boil for 10–15 minutes, depending on their size, until a fork slides in easily. Drain them or lift them out with a slotted spoon and transfer straight to an ice-water bath. Once cool, after 5–10 minutes, remove and cut into bite-sized pieces.

3. 3

   Blanch the beans

   Meanwhile, bring a large pot of water to the boil. Add the green beans and boil for 3–4 minutes, until tender but still crisp. Cool for about 5 minutes, drain well in a colander and pat dry if needed.

4. 4

   Assemble the salad

   If using, line four individual plates or a large platter with butter lettuce leaves. Arrange the potatoes, green beans, tomatoes, olives, eggs and tuna on top, dividing them evenly between the plates. Drizzle with as much dressing as you like, season to taste with salt and freshly ground black pepper, and serve.

What is Niçoise salad?

Niçoise salad, or salade niçoise, is associated with Nice in the south of France. Its familiar combination of vegetables, eggs, olives and tuna makes a substantial salad that can be served as a main course.

This version pairs cooked potatoes and crisp-tender green beans with fresh tomatoes and a lemony mustard dressing. Arranging the ingredients separately lets each one keep its own texture and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 506 calories, 29g protein, 34g carbs, 30g fat.

The potatoes and vegetables contribute most of the carbohydrates, while olive oil and olives provide much of the fat. Tuna and eggs are the main sources of protein. For a balanced plate, serve one portion with plenty of lettuce and vegetables, and add bread only if you want a more substantial meal.

The dressing brings it together

Emulsify slowly: whisk the lemon juice, vinegar and mustard first, then add the olive oil in a steady stream while continuing to whisk. This helps the dressing become cohesive rather than leaving the oil sitting on top.

Season in stages: the dressing gets salt and pepper, and the assembled salad is seasoned again to taste. Go carefully, as the olives and tuna may already bring plenty of savouriness.

Cook the potatoes evenly

Start in cold water: covering the potatoes with cold water before bringing the pan to the boil helps them cook through more evenly. Their cooking time varies with size, so use the fork test rather than relying on the clock alone.

Cool before cutting: the ice-water bath stops the cooking and makes the potatoes easier to handle. Drain them before adding them to the salad so excess water does not dilute the dressing.

Keep the beans crisp

Short cooking: boil the green beans for 3–4 minutes, stopping when they are tender but still have a little bite. A longer boil can make them soft and dull in colour.

Dry well: after cooling and draining, pat the beans dry if they still hold water. This helps the dressing cling to the salad rather than collecting at the bottom.

Choose and arrange the toppings

Tuna and olives: drained tuna and Niçoise or Kalamata olives provide the salad’s briny, savoury elements. Keep the tuna in portions as you arrange it, rather than mixing everything together.

Fresh produce: ripe tomatoes add juiciness, while butter lettuce is an optional leafy base. The recipe also gives the choice of tomato wedges or halved cherry tomatoes.

Serve it as a complete plate

The potatoes, tuna and eggs make this salad filling enough to serve on its own. Divide the ingredients evenly over four plates, or arrange them on one large platter for sharing.

For a broader meal, serve with crusty bread. Add the dressing just before serving so the lettuce and vegetables stay fresh.

Recipe notes & tips

• Choose potatoes of a similar size so they finish cooking at roughly the same time.
• Check the potatoes with a fork from the 10-minute mark, as smaller ones may cook sooner.
• Prepare the ice-water bath before the potatoes finish boiling so you can cool them promptly.
• Drain the tuna thoroughly to avoid adding excess liquid to the platter.
• Taste the dressing before serving and adjust its seasoning to your preference.
• Keep the salad components separate on the platter for a clear, colourful presentation.

Variations

• Use cherry tomatoes: Halve a pint of them in place of the large tomatoes.
• Swap the olives: Use Kalamata olives if Niçoise olives are unavailable.
• Try another vinegar: Champagne vinegar can replace the white wine vinegar.
• Skip the lettuce: Leave out the butter lettuce for a salad without a leafy base.
• Serve individually: Divide the ingredients between four plates instead of using a platter.

Common mistakes to avoid

• Overcooking potatoes: Start checking at 10 minutes and remove them once a fork slides in easily.
• Cutting warm potatoes: Cool them in the ice-water bath for 5–10 minutes before cutting.
• Soft green beans: Boil for just 3–4 minutes and stop while they are still tender-crisp.
• Wet vegetables: Drain the beans well and pat them dry if necessary before assembling.
• Adding oil too quickly: Pour it into the dressing in a steady stream while whisking.
• Over-seasoning: Taste before adding the final salt, since the olives and tuna are savoury.

How to store

Store leftover salad in an airtight container in the refrigerator and eat within 1–2 days. If possible, keep the dressing separate and add it just before serving; this salad is best served cold and does not need reheating.

Frequently asked questions