Classic Niçoise Salad is a fresh and well-balanced French dish made with simple ingredients—perfect for a light lunch or dinner.
This salad is a classic from French cuisine that I often come back to. It’s simple, but every ingredient adds something different—freshness, texture, and flavor.
With vegetables, eggs, and tuna, it becomes a complete meal without feeling heavy. It works well for lunch, a light dinner, or even when you want to serve something a bit more elegant without much effort.
It’s one of those dishes where quality ingredients really make the difference.
How to choose the best ingredients for Nicoise Salad
Lettuce: I like using iceberg lettuce here because it stays crisp and juicy for longer. It works well if you prepare the salad ahead. You can use other greens, but they soften faster
Eggs: Use fresh eggs, especially if you prefer a slightly soft yolk. Fresh eggs give better taste and texture in this salad
Green beans: Choose young, tender beans—they cook quickly and have a better texture
Tuna: Go for good-quality tuna in brine, ideally in larger pieces. It should look light and slightly pink, not dark or dry
Anchovies (optional): Not always used, but they add depth and work very well with tuna. I like adding a few for extra flavor
Tomatoes: Cherry or small tomatoes are the best choice—they are sweeter, more flavorful, and fit well in the salad
Red onion: Adds a light sharpness without overpowering the dish. It works better here than white or brown onion
Black olives: Use pitted olives. Medium-sized ones work best and add a nice salty contrast
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- Cook the eggs slightly soft for better texture, but fully cooked also works if needed
- Cool the eggs in cold water after boiling—this makes peeling easier
- Don’t overcook the green beans—they should stay slightly firm
- Dry the lettuce well before adding—this keeps the dressing from becoming watery
- Drain the tuna well so the salad doesn’t get too wet
- Slice the onion thinly for a milder taste
- Add the dressing just before serving to keep everything fresh
- Toss gently so the ingredients keep their shape
- If preparing ahead, keep all components separate and combine at the end
More inspiration for delicious and quick salads
Quinoa Salad with Blanched Broccoli
Fresh Pineapple, Pomegranate & Celery Salad
Nicoise Salad
Ingredients
Method
- Wash, dry, and cut the iceberg lettuce into pieces. Then put the prepared lettuce in a salad bowl.
- Boil the eggs half-hard so that part of the yolk is not boiled. It is literally about 0.5 cm in diameter. Such eggs will be perfect for a salad. However, they do not always come out ideally, so if they are tough, nothing will break either.
- Wash the green beans, cut off the ends and cook in salted water until al dente.
- Then, drain the tuna from the brine and put it on the lettuce.
- Dice the onions and sprinkle the tuna on top. Next, halve the olives and fry them over the top of the salads. Finally, add the chopped anchovies fillets.
- Put together the washed, dried, and halved cherry tomatoes.
- Add the cooked, cooled beans to the salad.
- Divide the cooled eggs into quarters and put them in a salad bowl.
- Pour all the ingredients into a cup, add the garlic squeezed through the crush, and mix well.
- Pour the dressing over the salad and serve.Bon Appetit!
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