Classic Nicoise Salad Recipe and Variations

A Salad with a Story

Let me tell you about Nicoise salad. It comes from Nice, France. That’s a sunny city by the sea. I picture fishermen’s wives making it. They used what was fresh from the market and the boat.

It’s a whole meal in a bowl. You get veggies, eggs, potatoes, and tuna. Everything sits together so pretty. It’s like a colorful painting you can eat. Do you have a favorite meal that tells a story about a place?

Why We Make Our Own Dressing

That little jar of dressing is magic. You just whisk it. Oil, vinegar, and mustard become friends. It’s tangy and a little sharp. Doesn’t that smell amazing?

Here’s why this matters. Homemade dressing tastes brighter. It has no strange chemicals. You control the flavor. I still laugh at the time I used apple cider vinegar by mistake. It was different, but still good!

The Secret of the Ice Bath

Boiling the green beans is easy. But the next step is the secret. You must plunge them into ice water. This stops the cooking right away.

It keeps them a beautiful green color. More importantly, it keeps them crisp. You get a lovely snap with every bite. Fun fact: This trick is called “shocking” the vegetables. It shocks them into staying bright and crisp!

Building Your Bowl

Now for the fun part. Lay the soft lettuce on a plate. Then arrange your treasures on top. Place the red tomatoes and green beans. Add the creamy eggs and salty olives.

Think of it as creating little islands of flavor. Every forkful will be different. This matters because eating should be a joy for the eyes, too. Do you like to arrange your food nicely, or do you mix it all up right away?

A Lunch That Loves You Back

This salad is packed with good things. The tuna and eggs give you protein. That helps you feel full and strong. The veggies give you vitamins.

The olive oil is a healthy fat. It’s good for your heart. This matters because food is our fuel. It should make us feel good after we eat it. What’s one food that always makes you feel energized and happy?

Ingredients:

Ingredient	Amount	Notes
Olive oil	1/3 cup	For the vinaigrette
White wine vinegar	3 tablespoons	For the vinaigrette
Dijon mustard	1-1/2 teaspoons	For the vinaigrette
Salt, onion powder, pepper	1/8 teaspoon each	For the vinaigrette seasoning
Red potatoes	2 small	Cooked and sliced or quartered
Fresh green beans	1/2 cup cut	Blanched or steamed
Bibb lettuce	3-1/2 cups torn	Base of the salad
Cherry tomatoes	1/2 cup	Halved
Nicoise or Greek olives	10	Pitted and halved
Hard-boiled large eggs	2	Quartered
Albacore white tuna in water	1 can (5 ounces)	Drained and flaked

My Sunny French Picnic Salad

Hello, my dear! Let’s make a salad that tells a story. This is my Classic Nicoise. I first tried it on a trip to France, years ago. I sat at a little blue table by the sea. The air smelled like salt and sunshine. This salad tastes just like that memory. It’s a full meal on a plate, pretty and satisfying. We’ll build it together, piece by happy piece. Doesn’t that sound lovely?

Step 1: The Dressing

First, we make the dressing. Whisk olive oil, white wine vinegar, and Dijon mustard in a bowl. Add a pinch of salt, onion powder, and pepper. Keep whisking until it looks creamy and happy. Set this aside for now. The flavors need a minute to become friends.

Step 2: The Potatoes

Now, cook the potatoes. Boil water in a saucepan. Gently add your small red potatoes. Let them simmer until a fork slides in easily. This takes about 15 minutes. Take them out and let them cool. Then, just cut them into quarters. (My hard-learned tip: don’t skip cooling them! Warm potatoes wilt the lettuce.)

Step 3: The Green Beans

Use the same pot of water for the green beans. Isn’t that clever? Boil the beans for just 3-5 minutes. You want them crisp-tender. Immediately plunge them into a bowl of ice water. This stops the cooking and keeps them bright green. I still laugh at the “sizzle” sound they make. Dry them with a towel.

Step 4: Assembly

Time to assemble our masterpiece! Divide soft Bibb lettuce between two plates. Artfully arrange potatoes, beans, tomato halves, and olive pieces on top. Add quarters of hard-boiled egg and flaked tuna. Finally, drizzle your beautiful dressing over everything. Do you think the egg or the tuna is the star? Share below!

Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings
Category: Lunch, Salad

Three Fun Twists to Try

Once you know the classic, you can play! Here are my favorite simple twists. They make the salad new again.

The Garden Swap:

Skip the tuna. Add a big handful of chickpeas instead. It’s hearty and vegetarian-friendly.

The Zesty Kick:

Add a pinch of red pepper flakes to the dressing. Also, use kalamata olives. They have a bigger, bolder flavor.

The Summer Special:

In August, use tiny, sweet yellow tomatoes. Add thin slices of fresh radish for a wonderful crunch.

Which one would you try first? Comment below!

Serving It With Style

This salad is a full meal. But sometimes, a little extra is nice. Serve it with a crusty baguette to soak up the dressing. Or add a few cornichon pickles on the side. They’re tiny, tart French pickles. For drinks, a glass of chilled rosé wine is perfect. For a non-alcoholic treat, try sparkling lemon water with a sprig of mint. It feels so fancy. Which would you choose tonight?

Keeping Your Salad Fresh and Bright

Let’s talk about keeping your salad lovely. Store the dressing separately in a little jar. Keep the prepared ingredients in their own containers in the fridge. This stops the lettuce from getting soggy.

I once mixed it all together on a Monday. By Tuesday, it was a sad, wilted mess. Now I keep things apart. You can boil the potatoes and beans ahead of time. Just cool them completely first.

This makes a quick lunch so easy. Batch cooking these parts saves precious time. It means you can eat well even on busy days. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Hiccups

First, your potatoes might crumble when you cut them. Let them cool completely first. I remember cutting warm potatoes once. They fell apart all over my counter!

Second, your green beans could lose their bright color. The ice water bath stops the cooking. This keeps them crisp and a beautiful green. It makes the whole salad look more inviting.

Third, the dressing might not stick to the leaves. Whisk it very well before you drizzle. This blends the oil and vinegar perfectly. A good dressing makes every bite taste balanced. Which of these problems have you run into before?

Your Quick Nicoise Questions Answered

Q: Is this salad gluten-free?
A: Yes, this recipe is naturally gluten-free. Just check your mustard label to be sure.

Q: Can I make parts ahead?
A: Absolutely. Cook eggs, potatoes, and beans up to two days ahead.

Q: What if I don’t have olives?
A: Try capers or leave them out. It will still be delicious.

Q: Can I double the recipe?
A: You can easily double or triple it for a crowd. Just use a bigger bowl.

Q: Any fun additions?
A: A few canned anchovies are a classic touch. Fun fact: This salad is named for the city of Nice, France! Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy making this sunny salad. It always reminds me of a lovely picnic. I would love to see your creations.

Share a photo of your finished plate. It makes this old grandma’s heart so happy. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!
—Chloe Hartwell.