I love this recipe because it’s simple, satisfying, and makes me feel like I’m eating on the French Riviera. It’s packed with textures and flavors — the creaminess of the potatoes, the crunch of the beans, the richness of the tuna, and the tangy dressing all balance perfectly. It’s nutritious without feeling heavy, and it’s easy to make ahead, which makes it perfect for busy days or entertaining guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the dressing: 1 Garlic clove, Crushed 1 tbsp Dijon mustard 1 Lemon, Juice only 6 tbsp Olive oil
For the salad: 400 g (14 oz) Salad potatoes, Halved 100 g (3.5 oz) Green beans 4 Eggs 2 Little gem lettuce, Torn into large pieces 100 g (3.5 oz) Black olives 3 Tomatoes, Cut into wedges 300 g (10.5 oz) Tuna, This is drained weight | See notes
Directions
I start by whisking together the garlic, Dijon mustard, lemon juice, and olive oil in a small bowl. I season it with salt and pepper and set it aside.
I bring a pan of salted water to the boil and cook the halved potatoes for about 15 minutes, until tender. I add the green beans to the same pan for the last 4 minutes of cooking. Then I drain everything and let it cool slightly.
I boil the eggs for 6 minutes for a soft center, then run them under cold water to stop the cooking. Once cool, I peel and halve them.
I arrange the lettuce, potatoes, beans, tomatoes, and olives on a large platter.
I flake the tuna over the top, add the halved eggs, and drizzle everything generously with the dressing.
Servings and Timing
This salad serves 4 people and takes about 25 minutes in total — 10 minutes to prep and 15 minutes to cook. It’s perfect for a quick, healthy lunch or a light dinner that feels elegant and satisfying.
Variations
Sometimes I like to add a handful of capers or anchovies for an extra punch of flavor. For a twist, I swap the tuna for grilled salmon or seared fresh tuna steaks. I also love adding roasted red peppers or artichoke hearts for more Mediterranean flair. If I want to make it vegetarian, I skip the tuna and add boiled new potatoes and extra eggs for protein.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 2 days. I store the dressing separately so the lettuce stays crisp. When ready to eat, I drizzle the dressing over and toss gently. This salad is best served cold or at room temperature — I never reheat it.
FAQs
Can I make Niçoise Salad ahead of time?
Yes, I often cook the potatoes, beans, and eggs ahead of time, then assemble the salad just before serving.
What type of tuna works best?
I use good-quality tinned tuna in oil for the best flavor, but jarred tuna or fresh seared tuna are great options too.
Can I use different greens?
Yes, I sometimes use mixed baby leaves or romaine lettuce if I don’t have little gem lettuce.
How can I make this salad vegetarian?
I skip the tuna and add extra boiled eggs or chickpeas for protein.
Can I use canned green beans?
Fresh or frozen beans work best because they keep their color and crunch.
How do I get perfectly cooked eggs?
I boil them for 6 minutes for a soft yolk or 8 minutes if I prefer them more set.
What should I serve with Niçoise Salad?
I love serving it with crusty bread or a slice of baguette to soak up the dressing.
Can I make the dressing in advance?
Yes, I mix it up to two days ahead and store it in a sealed jar in the fridge.
Can I add other vegetables?
Absolutely. Roasted courgettes, cherry tomatoes, or red peppers fit perfectly in this salad.
How do I keep the lettuce crisp?
I pat it dry after washing and add it to the salad just before serving.
Conclusion
I love how this Niçoise Salad combines simplicity with elegance. It’s fresh, vibrant, and full of flavor, making it perfect for both everyday meals and special occasions. The combination of tender potatoes, rich tuna, and zesty dressing never gets old — it’s a timeless dish that always feels like a little taste of summer in every bite.
This easy Niçoise Salad is a fresh, colorful French classic made with tender potatoes, crisp green beans, juicy tomatoes, eggs, and tuna, all drizzled with a zesty Dijon and lemon dressing. It’s simple, elegant, and perfect for a quick lunch or light dinner.
Total Time:25 minutes
Yield:4 servings
Ingredients
For the dressing:
1 garlic clove, crushed
1 tbsp Dijon mustard
Juice of 1 lemon
6 tbsp olive oil
Salt and freshly ground black pepper, to taste
For the salad:
400 g (14 oz) salad potatoes, halved
100 g (3.5 oz) green beans, trimmed
4 eggs
2 little gem lettuces, torn into large pieces
100 g (3.5 oz) black olives
3 tomatoes, cut into wedges
300 g (10.5 oz) tinned tuna, drained
Instructions
In a small bowl, whisk together the garlic, Dijon mustard, lemon juice, and olive oil. Season with salt and pepper and set aside.
Bring a pan of salted water to the boil and cook the halved potatoes for about 15 minutes, until tender.
Add the green beans to the same pan for the last 4 minutes of cooking, then drain and let them cool slightly.
Meanwhile, boil the eggs for 6 minutes for soft centers, then transfer them to cold water to cool. Peel and halve once cooled.
Arrange the lettuce, potatoes, beans, tomatoes, and olives on a large platter.
Flake the tuna over the top and add the halved eggs.
Drizzle generously with the Dijon-lemon dressing and serve immediately.
Notes
Use good-quality tuna in oil for the best flavor.
Add anchovies, capers, or roasted red peppers for extra Mediterranean flair.
For a vegetarian version, omit the tuna and add more eggs or chickpeas.
Store dressing separately and add just before serving to keep lettuce crisp.
Serve chilled or at room temperature with crusty bread or a baguette.
