Name: Niçoise Salad Classic French Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: Mixed Salad Greens: 4 cups Eggs: 4 large Baby Potatoes (multicolored, optional): 1 pound Fresh Green Beans, trimmed: ½ pound Kalamata Olives, sliced: 4 ounces Cherry Tomatoes, halved: 1 pint Chunk Light Tuna, canned and drained: 12 ounces Red Onion, sliced: ½ Extra Virgin Olive Oil: ¼ cup Fresh Lemon Juice: ¼ cup Dijon Mustard: 1 teaspoon Salt: ½ teaspoon Ground Black Pepper: ½ teaspoon Honey: 2 teaspoons

Jump to Recipe

Dive into the vibrant world of Niçoise Salad Classic French—a true celebration of flavors, colors, and textures that instantly transports you to the sunny coasts of Southern France. This iconic salad artfully combines tender greens, briny olives, creamy potatoes, crisp beans, rich tuna, and tangy lemon dressing in a beautiful mosaic on your plate. Whether you’re hosting a sophisticated luncheon or turning a weeknight dinner into something extraordinary, every forkful of Niçoise Salad Classic French tells a delicious story steeped in tradition and charm.

Niçoise Salad Classic French Recipe - Recipe Image

Ingredients You’ll Need

What’s magical about Niçoise Salad Classic French is how its simple ingredients come together in such a harmonious, eye-catching way. Each component not only brings its own essential flavor, but also delivers a burst of color, freshness, and texture that makes every bite dynamic and memorable.

Mixed salad greens: These greens form the crisp, leafy bed that anchors your salad and welcomes all the toppings.
Large eggs: Perfectly boiled, they add richness and a lovely, satisfying creaminess.
Baby potatoes (multicolored, optional): Boiled until tender, their earthy flavor and velvety texture make the salad heartier and more colorful.
Fresh green beans: Snappy and bright, blanched green beans bring freshness and a gorgeous green hue.
Kalamata olives: Sliced and scattered for that signature inky-purple color and a bold, briny punch.
Cherry tomatoes: Juicy halves add sweet acidity and poppy red accents across your plate.
Chunk light tuna (canned and drained): The star protein, adding savory, meaty depth throughout the salad.
Red onion (sliced): Thinly sliced for a hint of sharpness and a bit of crunch.
Extra virgin olive oil: The base of your dressing, lending fruitiness and body.
Fresh lemon juice: Brings brightness, zip, and a touch of tang to the dressing.
Dijon mustard: Essential for tying the dressing together with its gentle heat and emulsifying power.
Salt: To make all those beautiful ingredients shine just a bit more.
Ground black pepper: Adds just a bit of warmth and kick in every bite.
Honey: Lightly sweetens the dressing and balances the tart lemon note.

How to Make Niçoise Salad Classic French

Step 1: Prepare the Lemon Dressing

Let’s start by whisking together a dressing that wakes up every ingredient. Combine the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and ground black pepper in a small bowl. Whisk until smooth and creamy. Setting this aside gives time for the flavors to develop and mingle.

Step 2: Cook the Eggs

Bring a generous pot of salted water to a lively boil. Gently lower the eggs in (use a slotted spoon for confidence!) and boil them for 7 to 10 minutes, depending on how jammy or fully set you like your yolks. Right when they’re done, plunge them into an ice bath to stop the cooking, then peel and halve when cool.

Step 3: Boil the Baby Potatoes

Drop your baby potatoes into boiling salted water and let them cook for 12 to 15 minutes, until perfectly fork-tender. As soon as they’re ready, scoop them out and chill them in an ice bath. Once cool, quarter them so they’re ready to dot your salad with rustic flavor and color.

Step 4: Blanch the Green Beans

Using the same water, bring it back to a boil. Add the green beans, blanching them just 1 to 2 minutes—just until they turn a brilliant green and keep their snap. Transfer beans to an ice bath so they stay crisp and full of life.

Step 5: Assemble the Salad Base

Spread out the mixed salad greens generously on a large platter or beautiful salad bowl. This fresh, leafy canvas will showcase all the coming attractions.

Step 6: Arrange the Salad Ingredients

It’s time to let your inner artist shine with the Niçoise Salad Classic French! Artfully layer the green beans, quartered potatoes, egg halves, sliced olives, juicy tomatoes, chunks of tuna, and bright rings of red onion over the greens. Finish with a generous drizzle of your lemon dressing. You can gently toss for a rustic look, or keep the arrangement neat and elegant for dramatic effect.

How to Serve Niçoise Salad Classic French

Garnishes

A classic finish is a sprig or two of fresh herbs—think parsley, basil, or chives—scattered over the top. A sprinkle of flaky sea salt or a grind of black pepper adds another layer of flavor, while anchovy fillets (if you’re feeling traditional) make the salad even more authentically Niçoise. For a restaurant-style flourish, add a few edible flowers or extra lemon zest right before serving.

Side Dishes

Niçoise Salad Classic French is hearty enough to be a complete meal, but it loves a side of crusty baguette or rustic sourdough to soak up all that tangy dressing. If you’re entertaining, pair with a simple chilled soup or a cheese board for a leisurely, French-inspired spread. A glass of rosé or a lightly sparkling water rounds out the meal beautifully.

Creative Ways to Present

This salad is made for drama—serve it composed on a large platter for a family-style meal that gets lots of “wow”s, or plate it individually with each ingredient arranged in little sections for an elegant starter. Small mason jars or bento-style boxes make the salad portable and fun for picnics or lunch on the go. For mini appetizers, try threading bite-sized ingredients onto skewers drizzled lightly with dressing.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Niçoise Salad Classic French, store each component separately in airtight containers in the fridge. Greens and veggies will keep their snap for up to two days, while the tuna and eggs should be eaten within a similar window for best flavor and freshness. Store any leftover dressing in a small, airtight jar and shake before using again.

Freezing

Freezing is not recommended for Niçoise Salad Classic French, as the fresh vegetables and eggs lose their texture and quality after thawing. The potatoes and green beans can technically be frozen, but won’t have that signature freshness, so plan to enjoy this salad at its best—fresh.

Reheating

Since this dish is best enjoyed cold or at room temperature, there’s really no need to reheat Niçoise Salad Classic French. If you prefer the potatoes or green beans warm, give them a quick zap in the microwave or a toss in a hot skillet before assembling your salad.

FAQs

Can I use fresh tuna instead of canned?

Absolutely! Sear or poach a fillet of fresh tuna for a special occasion Niçoise Salad Classic French. Simply slice it and layer on top—the freshness is unmatched, but canned tuna makes this salad quick and easy anytime.

Is there a vegetarian option for this salad?

Certainly! For a vegetarian spin on Niçoise Salad Classic French, try swapping the tuna for white beans, chickpeas, or grilled artichoke hearts for protein and texture, keeping all the other classic components intact.

Can I make the salad dressing in advance?

Yes, the lemon dressing for Niçoise Salad Classic French can be whisked together up to three days ahead and stored in the refrigerator. Just give it a good shake or stir before using, as the ingredients will naturally separate over time.

What other olives can I use?

If Kalamata olives aren’t on hand, feel free to substitute with Niçoise olives for the most authentic touch, or use green olives for a milder, buttery flavor. Choose olives with pits removed for easiest serving.

Do I have to use multicolored potatoes?

Not at all! Any baby potatoes work beautifully in Niçoise Salad Classic French. Multi-colored potatoes just add extra visual appeal and fun, but use your favorites or what you have on hand.

Final Thoughts

At heart, Niçoise Salad Classic French is all about savoring fresh, quality ingredients and sharing something special with the people you love. Don’t be afraid to let your fridge and taste buds inspire a little improvisation. Whether you follow tradition or adapt with your personal touches, there’s always joy in bringing a colorful, sun-kissed plate of Niçoise to your table. Give it a try and watch it become an instant favorite!

Niçoise Salad Classic French Recipe

★★★★★

4.8 from 10 reviews

Author: Jack
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A classic Niçoise Salad recipe with a French twist, featuring a delightful combination of mixed greens, eggs, potatoes, green beans, Kalamata olives, cherry tomatoes, chunk light tuna, red onion, and a zesty lemon-Dijon dressing. This salad is a perfect balance of flavors and textures, ideal for a light and satisfying meal.

Ingredients

Mixed Salad Greens:

4 cups

Eggs:

4 large

Baby Potatoes (multicolored, optional):

1 pound

Fresh Green Beans, trimmed:

½ pound

Kalamata Olives, sliced:

4 ounces

Cherry Tomatoes, halved:

1 pint

Chunk Light Tuna, canned and drained:

12 ounces

Red Onion, sliced:

Extra Virgin Olive Oil:

¼ cup

Fresh Lemon Juice: