Classic Nicoise Salad Recipe

This delicious Nicoise Salad is a fresh, layered twist on the classic Salade Niçoise. The recipe is built in six separately dressed components that come together on a large platter to create a satisfying main-dish salad full of texture and bright Mediterranean flavors.

The Most Delicious Nicoise Salad

If you enjoy a crunchy, vegetable-forward salad as a complete meal, this Nicoise salad is for you. It uses traditional Niçoise elements—tomatoes, potatoes, green beans, eggs, tuna, olives and capers—while dressing each component for maximum flavor. It’s especially excellent in summer when tomatoes and beans are at their peak.

Featured Ingredients

This Nicoise salad looks elaborate, but it’s made from easy-to-find ingredients. The key is treating each component with its own simple dressing so every bite has flavor.

• Tomatoes: Cherry tomatoes are used here, but quartered slicing tomatoes or heirlooms work well.
• Potatoes: Small, creamy potatoes are best. A mix of baby red and Yukon Gold potatoes adds color and texture.
• Green beans: Fresh green beans, trimmed and blanched for a crisp-tender bite.
• Eggs: Hard- or medium-boiled eggs add richness and protein.
• Tuna: Canned tuna packed in olive oil is traditional; seared or grilled tuna is also delicious.
• Olives: Salty olives add depth—use your favorite variety.
• Capers: Small bursts of briny flavor that complement the tuna and potatoes.

Fresh herbs: Mint, parsley, and dill lift this salad. Dressing components with fresh herbs makes a big difference—don’t skip them.

How to Make a Nicoise Salad

Prepare Each Layer

This salad is composed of six separately prepared and dressed components served together on a platter. Preparing components in the order below helps kitchen flow and builds flavor.

Tomatoes: Prepare the tomatoes first. Toss halved cherry tomatoes with sliced red onion, a splash of red wine vinegar, salt, pepper and minced parsley. Let them rest so salt and vinegar draw out juices and develop flavor.

Potatoes: Halve baby potatoes and simmer in salted water until just fork tender (about 8–10 minutes). Drain, rinse briefly with cold water, then dress with a creamy mixture of mayonnaise, lemon juice, minced garlic, fresh dill, salt and pepper. Chill the dressed potatoes until assembly.

Green beans: Blanching yields crisp-tender beans and bright color. Bring a large pot of very salty water to a boil, add trimmed beans for 2 minutes, then plunge into an ice bath to stop cooking. Toss the cooled beans with olive oil, salt and fresh mint.

Eggs: Cook eggs to your preference; a jammy medium-boiled egg (about 7 minutes boil) works beautifully here. Cool in cold water, peel and halve.

Assemble the Salad — Make It Look Gorgeous

Arrange the components on a large platter without mixing—this is part of the visual appeal. Place tomatoes at one end, potatoes next to them, then the green beans. Scatter halved eggs across the platter. Add large chunks of drained tuna in the center and finish with olives and capers.

If serving immediately, drizzle the entire platter with extra virgin olive oil and finish with a sprinkle of flaky salt and freshly ground pepper. If preparing ahead, store each component separately in airtight containers and assemble just before serving.

Nicoise Salad FAQ

Storage

Store salad components separately in airtight containers in the refrigerator for up to 4–7 days. Assemble just before serving for best texture and flavor.

Ingredients (Summary)

• 1/2 large red onion, thinly sliced
• 10 oz cherry tomatoes, halved
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• 2 tbsp fresh parsley, minced
• 1 lb small red or Yukon Gold potatoes, halved
• 2 tbsp mayonnaise
• 2 tsp fresh lemon juice
• 3 cloves garlic, minced
• 1/4 cup fresh dill, minced
• 1 lb green beans, trimmed
• 1 tbsp olive oil
• 2 tbsp fresh mint, chopped
• 4 large eggs
• 2 (5-oz) cans tuna in olive oil, drained but kept in chunks
• 1/4 cup olives (anchovy-stuffed or your favorite)
• 2 tbsp capers

Instructions (Summary)

1. Tomatoes: Toss tomatoes, sliced onion, red wine vinegar, salt, pepper and parsley in a bowl. Let sit while you prepare other components.
2. Potatoes: Boil halved potatoes in salted water until fork tender (8–10 minutes). Drain, cool briefly and toss with mayonnaise, lemon juice, garlic, dill, salt and pepper. Chill.
3. Beans: Blanch trimmed beans in boiling salted water for 2 minutes, plunge into ice water, then toss with olive oil, salt and chopped mint. Chill.
4. Eggs: Boil eggs for about 7 minutes for a jammy center, cool in cold water, peel and halve.
5. Assemble: On a large platter arrange tomatoes, potatoes and beans in rows. Scatter halved eggs, place tuna chunks in the center, and finish with olives, capers, a drizzle of olive oil and a final sprinkle of salt and pepper.

Tips & Notes

• This recipe takes time because each component is dressed separately. If you need to save time, prepare multiple components simultaneously.
• Sprinkle a little extra salt and freshly ground pepper just before serving to enhance flavors.
• Use the freshest vegetables and herbs you can find for the best results.

Nutrition (approx.)

Per serving: ~385 kcal, Carbohydrates: 37 g, Protein: 27 g, Fat: 15 g, Fiber: 7 g, Sugar: 6 g. Nutrition is approximate.