Classic Niçoise Salad
Published May 6, 2025. This post may contain affiliate links. Please read my disclosure policy.
This Classic Niçoise Salad is loaded with fresh grilled tuna, hard-boiled eggs, and vegetables tossed in a flavorful mustard-based vinaigrette. I love the hearty flavors in this traditional salad, and I can have it on the table in less than an hour.
I can eat salad every single day, and this one is one of my favorites because it’s packed with protein and veggies that keep me going all day. If you’re like me and love big refreshing salads, then you got to try my chef salad or my delicious cobb salad recipe.
Classic Niçoise Salad
Niçoise salad is a classic French salad served in the French Riviera city of Nice. The specific cooking methods associated with Nice include cold or hot meals that include tomatoes, olives, garlic, and anchovies.
Salad Niçoise, or as I call it, Niçoise salad, includes green beans, onions, tuna, and hard-boiled eggs along with a few other simple ingredients. While it might seem like there’s a lot going on, it’s actually very easy to make and comes together in about 30 to 45 minutes.
While there are basic staple ingredients for the Niçoise salad, it has evolved over time and you may see ingredients such as cucumbers, capers, or different types of olives. I recommend you use what you have and what’s available, and I promise it will still be delicious.
Ingredients and Substitutions
- Lettuce – The classic greens to use are butterleaf or Boston bibb.
- Beans – The classic green bean to use are known as haricot verts, which are French-style green beans. You can also just use regular green beans.
- Potatoes – I used the traditional red potato for this niçoise salad.
- Eggs – You will need some hard boiled eggs.
- Tomatoes – I like to use Roma tomatoes because their flavor is decent all year long.
- Onion – Red onion is the classic onion to use.
- Artichokes – These are optional, but would still be traditional to use.
- Olives – Niçoise olives are what I used. Since these can be hard to find, kalamata olives are an acceptable substitute.
- Tuna – I think fresh tuna takes this recipe over the top. However drained canned tuna can absolutely be used.
- Anchovies – This is optional, but a few anchovies can go a long way to adding more flavor to the salad.
How to Make a Classic Niçoise Salad
Make the vinaigrette: First thing I do is whisk together all the ingredients in a medium bowl until they’re fully combined. Then I chill it in the fridge until I’m ready to serve.
Cook the potatoes: I add the potatoes to a large pot of boiling salted water and cook them for 3 to 5 minutes until they’re just al dente. Then I transfer them straight into an ice bath to stop the cooking. Once they’re cool, I drain them and chill until it’s time to serve.
Blanch the green beans: Next, I add the green beans to the same pot of boiling salted water and cook them for about 3 to 4 minutes until they’re al dente. I move them straight into an ice bath to cool, then drain and chill them until I’m ready to assemble the salad.
Season the tuna: I sprinkle salt and pepper on all sides of the tuna and set it aside on a plate while I heat up the grill pan.
Grill the tuna: I heat a grill pan over high heat, add the olive oil, then place the tuna in the pan. I lower the heat to medium-high and cook the tuna for 3 to 4 minutes on each side until it reaches the doneness I like. After that, I let it cool and chill it until I’m ready to serve the salad.
Assemble the salad: I start by placing the romaine lettuce in a large bowl or on a serving platter. Then I arrange the cooked potatoes, green beans, grilled tuna, tomatoes, hard-boiled eggs, artichokes, red onions, olives, and anchovies evenly over the top.
Chef Tip + Notes
The best tip I can give for making this Niçoise salad is to prep all the ingredients ahead of time and chill them before assembling. It keeps everything crisp, fresh, and easy to plate. When everything is cool and ready to go, putting it together takes just minutes.
- Use different greens: I usually go with Boston bibb or butter leaf lettuce, but spring mix or Romaine work just as well. I use whatever looks fresh and crisp at the store.
- Tuna temperature: I serve the tuna at any temperature I prefer, whether it’s warm off the grill or chilled from the fridge. Either way tastes great in this salad.
- Vinaigrette add-ins: Sometimes I mix fresh herbs like basil, thyme, or tarragon into the vinaigrette. A little chopped shallot also adds a nice kick.
- Al dente vegetables: I cook the potatoes and green beans just until tender but still firm.
- Dress just before serving: I wait to add the vinaigrette until the very end so nothing gets soggy.
Serving Suggestions
Since this Niçoise salad is already a pretty filling meal, I sometimes pair it with fresh French bread for something more complete. And when I want to end on a sweet note, I go with a slice of my lemon olive oil cake to finish it off.
Make-Ahead and Storage
Make-Ahead: You can make this Niçoise salad up to 1 day before. Just be sure it is not yet mixed with the dressing. In addition, it would be best to keep the ingredients separate.
How to Store: Cover and keep it in the refrigerator undressed for up to 3 days. This will not freeze. The salad could last 1 to 2 days longer if you keep the topping ingredients store separately.
More Salad Recipes
Classic Niçoise Salad
Ingredients
For the Vinaigrette:
- Juice of 1 lemon
- 3 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 2 teaspoons grainy mustard
- ½ cup of olive oil
For the Salad:
- 2 pounds red potatoes
- 1 pound haricot verts
- 1 tablespoon of olive oil
- 1 pound fresh tuna, cut into fillets
- 3 heads Boston bibb, torn into 2” pieces
- 4 quartered Roma tomatoes
- 5 hard-boiled eggs, shelled and cut in half
- 15- ounce can quartered artichoke hearts, drained and rinsed
- ½ peeled and julienne red onion
- 1 cup pitted Niçoise olives
- 10-12 anchovies
- coarse salt and fresh cracked pepper to taste
Instructions
- For the vinaigrette, whisk together all the ingredients in a medium size bowl until combined. Chill it until it is ready to be served.
- In a large pot of boiling salted water, add in the potatoes and cook for 5 to 7 minutes or until al dente. Remove the potatoes and shock them in an ice bath immediately to cool them down. Remove from the water and chill until ready to serve.
- Next, add in the green beans to the boiling salted water and cook for 3 to 4 minutes or until al dente. Remove them and shock in an ice bath immediately. Remove from the water and chill until ready to serve.
- Season the tuna on all sides with salt and pepper and set on a plate.
- Heat a grill pan over high heat and add in the olive oil. Add in the tuna and turn the heat down to medium-high and cook it for 3 to 4 minutes per side until the desired internal temperature is achieved. Remove the tuna and chill until ready to serve.
- Place the romaine lettuce in a bowl or large serving platter and evenly add on the cooked red potatoes, green beans, cooked tuna, tomatoes, hard boiled eggs, artichokes, red onions, olives, and anchovies.
Will tonight sounds so good!