Nicoise Salad is a vibrant, wholesome dish that brings the flavors of the Mediterranean to your table in under 45 minutes. Crisp greens, tender potatoes, and briny olives mingle with juicy tomatoes and perfectly seared tuna for a symphony of textures.
Each bite offers a balance of fresh, savory, and tangy notes, making it a satisfying yet light meal. Whether you’re hosting a summer lunch or craving a nourishing dinner, this salad delivers both elegance and simplicity.
With minimal prep and cook time, it’s a fuss-free way to enjoy a restaurant-worthy dish at home.
This salad is a feast for the senses, combining the crunch of green beans, the creaminess of soft-boiled eggs, and the richness of olive oil-dressed tuna.
The bright, zesty vinaigrette ties everything together, enhancing the natural flavors of each ingredient. It’s a versatile recipe that’s as perfect for a quick weeknight meal as it is for impressing guests.
Packed with protein, fresh veggies, and bold flavors, Nicoise Salad is a timeless classic that’s sure to become a favorite in your kitchen.
Fresh & Flavorful Ingredients for Nicoise Salad
- 8 ounces small yellow or red potatoes (halved or quartered after cooking)
- 4 ounces fresh green beans, trimmed
- ¾ cup cooked white beans, drained and rinsed (canned works great!)
- 3 hard-boiled eggs, halved
- 4 artichoke hearts, drained and halved
- 1 cup quartered radishes and/or sliced cucumber (or a mix of both)
- 1 cup cherry tomatoes, halved
- ½ cup Niçoise or Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- Lemon Vinaigrette, for drizzling (store-bought or homemade)
- 2 tablespoons chopped parsley (for garnish)
- Flaky sea salt, such as Maldon, to taste
- Freshly ground black pepper, to taste
Step-by-Step Instructions for Perfect Nicoise Salad
- Cook the potatoes: Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain and let cool slightly before halving or quartering.
- Blanch the green beans: Refill the pot with water and bring it to a boil. Prepare a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water for 1 minute. Drain again and place on a kitchen towel to dry.
- Assemble the salad: In a large serving bowl or platter, arrange the cooked potatoes, blanched green beans, white beans, hard-boiled eggs, artichoke hearts, radishes, cherry tomatoes, olives, and capers.
- Dress and garnish: Drizzle generously with lemon vinaigrette. Sprinkle with chopped parsley and season to taste with flaky sea salt and freshly ground black pepper.
- Serve and enjoy: Toss lightly just before serving, or let everyone assemble their own plate for a fun, interactive meal!
Perfect Pairings: Serving Suggestions
This Nicoise Salad is a complete meal on its own, but it pairs beautifully with a crusty baguette or a side of herbed focaccia for a heartier option. For a light lunch, serve it with a chilled glass of rosé or sparkling water with a slice of lemon. If you’re hosting a dinner party, consider adding a charcuterie board or a simple cheese platter to complement the salad’s vibrant flavors.
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste or what’s in your pantry. Swap the white beans for chickpeas or cannellini beans, or add grilled tuna or salmon for extra protein. If you’re not a fan of radishes, try sliced cucumbers or even avocado for a creamy twist. For a vegan version, skip the eggs and add marinated tofu or extra artichokes.
Quick Tips: Time-Saving Hacks
To save time, prep your ingredients ahead of time. Hard-boil the eggs and blanch the green beans the night before, and store them in the fridge. Use pre-cooked white beans and jarred artichoke hearts to cut down on prep work. If you’re in a rush, skip the potato boiling step and use pre-cooked baby potatoes instead.
Keep It Fresh: Storage Tips
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep the lemon vinaigrette separate and drizzle it on just before serving to prevent the greens from getting soggy. If the potatoes or green beans seem dry, toss them with a little extra vinaigrette before serving.
Essential Tools: Equipment Guidance
You’ll need a large pot for boiling the potatoes and blanching the green beans, as well as a bowl of ice water to cool the beans quickly. A sharp knife and cutting board are essential for prepping the vegetables and eggs. For serving, a large salad bowl or platter works best to showcase the colorful ingredients.
Nicoise Salad
Ingredients
- 8 ounces small yellow or red potatoes
- 4 ounces fresh green beans, trimmed
- ¾ cooked white beans, drained and rinsed
- 3 hard boiled eggs, halved
- 4 artichoke hearts, drained and halved
- 1 cup quartered radishes and/or sliced cucumber
- 1 cup cherry tomatoes, halved
- ½ cup Niçoise or Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- Lemon Vinaigrette, for drizzling
- 2 tablespoons chopped parsley
- Flaky sea salt, such as Maldon
- Freshly ground black pepper
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.
- Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.
- Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.