Nicoise Salad Is the Classic French Riviera Summer Salad Recipe!
This vibrant Nicoise salad is a celebration of fresh flavors, inspired by the sun-drenched French Riviera. Easy to assemble and bursting with color, it’s the perfect light and refreshing meal for a warm summer day.
Ingredients
- For the Lemon Vinaigrette:
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1 minced garlic clove
- Salt and pepper to taste
- For the Salad:
- 2 cups baby red and white potatoes
- 6 ounces French-style green beans (haricot vert)
- 4 large eggs
- 1 cup grape tomatoes
- 1 English cucumber
- 1/2 red onion
- 1 can albacore tuna (or anchovies/salmon)
- Castelvetrano olives
- Kalamata olives
- 4 cups spring mix (or baby spinach/arugula)
Preparation Time
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 4 servings
Step 1: Make the Lemon Vinaigrette Dressing
Whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
Set the dressing aside.
Step 2: Boil the Eggs and Potatoes
Bring a small pot of water to a boil for the eggs, then reduce heat to low.
Gently place the eggs in the pot, increase heat, and bring back to a gentle boil.
Cook eggs for desired doneness (approximately 7 minutes for soft boiled).
Step 3: Prepare an Ice Water Bath and Boil Potatoes
While eggs cook, prepare an ice water bath. In another pot, boil salted water and add potatoes.
Simmer potatoes for 15 minutes, or until fork-tender.
Step 4: Blanch the Green Beans
Remove potatoes with a slotted spoon and set aside to cool. Keep the water boiling.
Transfer cooked eggs to the ice water bath.
Add green beans to the boiling water and blanch for 1-2 minutes.
Transfer green beans to the ice water bath.
Step 5: Prep the Vegetables for the Salad Nicoise
Once potatoes have cooled, slice them in half or quarters.
Slice grape tomatoes in half.
Slice cucumber on a diagonal.
Thinly slice red onion.
Step 6: Peel the Eggs
Remove eggs from the ice bath, tap to crack shells, and peel.
Step 7: Use Jarred Olives and Canned Tuna (or Anchovies)
Prepare olives and canned tuna (or anchovies/salmon).
Step 8: Assemble the Nicoise Salad on the Platter
Arrange salad greens on a large platter.
Arrange cucumber, tomatoes, olives, potatoes, green beans, red onion, tuna, and eggs over the greens.
Step 9: Dress and Serve
Drizzle desired amount of lemon vinaigrette over the salad.
Season with salt and pepper before serving.
