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Classic Salad Niçoise

Salade Niçoise is a classic French salad bursting with fresh, vibrantMediterranean flavours. Made with tender tuna, crisp green beans, juicytomatoes, olives, and perfectly boiled eggs, this hearty salad is bothnutritious and satisfying.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 200 g fresh tuna steak or canned tuna, drained
  • 4 large eggs
  • 200 g green beans trimmed
  • 2 cups cherry tomatoes halved
  • 1 small red onion thinly sliced
  • ½ cup black olives Niçoise or Kalamata
  • 4 small potatoes boiled and halved
  • 4 cups mixed salad greens or lettuce
  • 2 tablespoons olive oil
  • For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and black pepper to taste

Method
 

  1. Bring a pot of water to a boil and cook the eggs for 8–10 minutes. Transfer to cold water, peel, and halve.
  2. Blanch green beans in boiling water for 2–3 minutes, then transfer to ice water to keep them crisp and vibrant.
  3. If using fresh tuna, season lightly and sear in a hot pan with olive oil for 2–3 minutes per side, leaving the centre slightly pink. Slice into chunks.
  4. Boil potatoes until fork-tender, then drain and allow to cool slightly before halving.
  5. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
  6. Arrange salad greens on a large platter. Top with tuna, eggs, green beans, tomatoes, potatoes, red onion, and olives.
  7. Drizzle dressing over the salad just before serving.
  8. Serve immediately and enjoy fresh.

Notes

Chef’s Tips
  • Use high-quality tuna (fresh or jarred) for the best flavour.
  • Avoid overdressing—this salad should be lightly coated, not soaked.
  • Traditional Niçoise salads are often composed rather than tossed for presentation.
  • Add anchovies for a more authentic and bold taste.
  • Serve slightly chilled or at room temperature for optimal flavour.