Nicoise Salad (Tuna Salad With Vinaigrette)
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Nicoise Salad (Tuna Salad With Vinaigrette) combines fresh ingredients, a well-balanced flavor profile, a tangy dressing, and various textures. These elements come together to create the perfect salad. With each bite, you get a blend of tastes and textures that will leave you craving more of this irresistible dish!
Try my Octopus Salad with Potatoes and Italian Rice Salad next!
Quick Look: Nicoise Salad (Tuna Salad With Vinaigrette)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 6 people
- Dietary Info: Gluten-free, high-protein, can be made vegetarian
- Method: Blanched vegetables + composed salad with vinaigrette
- Technique: Blanch the vegetables and cook the eggs until tender, then arrange everything with tuna, olives, and fresh vegetables before drizzling with vinaigrette for a beautifully balanced composed salad
- Flavor/Texture: Fresh, briny, tangy, hearty, crisp
Why This Salad Never Gets Old
Tuna Nicoise Salad, or Salade Niçoise, is one of those fresh, beautiful meals that feels both elegant and effortless. Inspired by the classic dish from Nice, France, it’s packed with vibrant ingredients that come together in the most satisfying way. I love how the tender baby potatoes, crisp green beans, juicy tomatoes, briny olives, red onion, and flaky tuna create the perfect balance of flavors and textures in every bite. Even better, it’s a wholesome meal that’s full of protein, fresh vegetables, and healthy fats while still feeling light and refreshing.
If you’re looking for more hearty salad inspiration, try my Antipasto Pasta Salad and Greek Orzo Salad!
Made With Amore,
“I used chicken instead of tuna that I just grilled on a pan and it was fantastic!”
– Taryn
Table of Contents
Simple Ingredients
This salad combines fresh and flavorful ingredients to create a harmonious and satisfying dish.
- Baby Red Potatoes: These tender and creamy potatoes add comfort to the salad while soaking up the flavors of the vinaigrette
- Green Beans (Haricots Verts): Crisp and vibrant green beans bring fresh flavor and a satisfying crunch to every bite
- Tuna: The star ingredient that adds rich, savory flavor and hearty protein with a flaky, satisfying texture
- Cherry Tomatoes, Kalamata Olives, and Red Onion: Add brightness, briny depth, and sharp flavor that balance the creamy and savory ingredients
- Easy Vinaigrette: A tangy dressing made with olive oil, red wine vinegar, Dijon mustard, and garlic that ties all the fresh ingredients together
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Salmon Niçoise: Replace the tuna with grilled or poached salmon for a twist on the classic recipe. Salmon provides a rich buttery flavor that pairs well with the other ingredients. Try using my Oven Baked Salmon recipe!
- Quinoa or Couscous: Include cooked quinoa or couscous to make the salad more substantial and filling. These grains add a nutty texture and boost the dish’s nutritional value.
- Vegetarian Niçoise: Omit the tuna and create a vegetarian version of the salad. Add extra vegetables like Roasted Peppers, marinated artichoke hearts, or grilled tofu for protein.
- Roasted Vegetables: Enhance the salad by adding roasted vegetables such as bell peppers, zucchini, or eggplant. Toss them with olive oil, salt, and pepper, then roast until tender and slightly caramelized. You’d love my Roasted Veggie Grain Bowl.
How To Make Nicoise Salad
Fresh, vibrant, and perfectly balanced, this Tuna Nicoise Salad is a satisfying meal packed with bold flavor. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 6-10 minutes, depending on how you like the yolk done.
- In a medium saucepan over medium-high heat, bring water to a boil. Add the potatoes and cook until fork tender, about 10-15 minutes. Remove the potatoes with a slotted spoon leaving the water in the pot. Cut the potatoes in halves or quarters, and set aside.
- Drain the eggs and transfer them to a bowl of ice water. Let them cool for a few minutes, then peel and cut them into quarters.
- In the same saucepan, bring water to a boil again. Add the green beans and cook for 3-4 minutes or until crisp-tender.
- Drain and transfer the green beans to a bowl of ice water to cool (ice bath). Once cooled, drain and set aside.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined.
- Set aside. You can also combine all the dressing ingredients in a small jar with a lid and shake.
- In a large platter or salad bowl, arrange the salad greens. Arrange the boiled potato, green beans, cherry tomatoes, Kalamata olives, capers, sliced red onion, tuna, and hard-boiled eggs over the top of the greens.
- Drizzle the vinaigrette dressing over the composed salad and let it sit for a few minutes. When ready to serve, gently toss to combine to avoid breaking up the eggs—season with additional salt and pepper to taste.
- Divide the salad onto individual plates and serve.
Nicoise Salad (Tuna Salad) FAQs
Yes, you can make the vinaigrette dressing ahead of time and store it in the refrigerator. Just give it a good shake or stir before using it to dress the salad.
The best tuna is typically canned or jarred tuna packed in olive oil. This type of tuna has a rich and flavorful taste that complements the other ingredients in the salad. You can choose between solid white albacore tuna or yellowfin tuna.
Yes, you can use fresh tuna for the salad. Cook the tuna to your desired level of doneness, flake it, and incorporate it into the salad. Grilled or seared tuna works particularly well.
The assembled salad, when stored properly in an airtight container or covered with plastic wrap, can be kept in the refrigerator for up to 2-3 days. However, it’s best to dress the salad just before serving to maintain its freshness and texture.
Serving Suggestions
This tuna Niçoise salad is a complete, fresh Mediterranean meal that works beautifully on its own or alongside dishes. I like to pair it with appetizers such as my Easy Baked Brie Recipe and Bruschetta. If I am looking for a heartier meal, I love pairing it with Spaghetti alla Nerano or a slice of Italian Bread. Finish your meal with something sweet like Simple Italian Apple Cake.
My Pro Tips
Recipe Tips
- Freshness is Key: Use fresh and high-quality ingredients for the best flavor. Opt for vibrant vegetables, ripe cherry tomatoes, and firm tuna packed in olive oil.
- Flake the Tuna Carefully: Flake the tuna into the salad gently to maintain its texture and prevent it from breaking apart too much.
- Dress Just Before Serving: To keep the salad fresh and prevent it from becoming soggy, dress it with the vinaigrette or serve it on the side. This ensures that the salad retains its crispness.
More Salad Recipes
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Nicoise Salad Recipe
Ingredients
For the Salad
- 1 pound baby red potatoes, halved
- 1 cup French green beans, trimmed (other green bean varieties will also work)
- 4 large eggs
- 2 5-ounce cans tuna, packed in olive oil
- 2 cups cherry tomatoes, halved
- 1 cup Kalamata olives, pitted (or black olives)
- ¼ cup capers
- ½ cup thinly sliced red onion
- 4 cups mixed salad greens
- Salt and pepper, to taste
For the Vinaigrette
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- In a medium saucepan over medium-high heat, bring water to a boil. Add the potatoes and cook until fork tender, about 10-15 minutes. Remove the potatoes with a slotted spoon leaving the water in the pot. Cut the potatoes in halves or quarters, and set aside.
- In the same saucepan, bring water to a boil again. Add the green beans and cook for 3-4 minutes or until crisp-tender. Drain and transfer the green beans to a bowl of ice water to cool (ice bath). Once cooled, drain and set aside.
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 6-10 minutes- depending on how you like the yolk done. Drain the eggs and transfer them to a bowl of ice water. Let them cool for a few minutes, then peel and cut them into quarters.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined. Set aside. You can also combine all the dressing ingredients in a small jar with a lid and shake.
- In a large platter or salad bowl, arrange the salad greens. Arrange the cooked potatoes, green beans, cherry tomatoes, Kalamata olives, capers, sliced red onion, tuna, and hard-boiled eggs over the top of the greens.
- Drizzle the vinaigrette dressing over the composed salad and let it sit for a few minutes. When ready to serve, gently toss to combine to avoid breaking up the eggs—season with additional salt and pepper to taste.
- Divide the salad onto individual plates and serve.
Notes
- Freshness is Key: Use fresh and high-quality ingredients for the best flavor. Opt for vibrant vegetables, ripe cherry tomatoes, and firm tuna packed in olive oil.
- Flake the Tuna Carefully: Flake the tuna into the salad gently to maintain its texture and prevent it from breaking apart too much.
- Dress Just Before Serving: To keep the salad fresh and prevent it from becoming soggy, dress it with the vinaigrette or serve it on the side. This ensures that the salad retains its crispness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used chicken instead of tuna that I just grilled on a pan and it was fantastic!
Yummm! That is a great idea too.
Everyone loves this salad every time I make it! It is versatile, and you can change the flavors a bit depending on the season and your mood!