Nothing says “I’m on vacation” like a meal that lets you linger over a glass of rosé, imagining you’re looking out at the sea. This classic niçoise salad recipe delivers big, briny French Mediterranean–inspired flavors with lots of satisfying crunch. Bonus: It requires the bare minimum of prep time, so it won’t eat into your dozing-off-with-a-book-in-your-lap plan for the day.
Just a handful of quality ingredients make this summer salad special. Canned tuna plays the leading role, so splurge on a really good tin—after all, you’re on vacation (or at least dreaming about it). For the briny elements, choose your own adventure. Tiny niçoise olives are traditional, but meaty green Castelvetranos or robust black olives like Kalamata work too. Capers make another great addition, and they’re even better when you crisp them up. Peperoncini bring both tang and a touch of heat. Just drain whatever you choose and pat dry on paper towels so you don’t sog out the dressing. Look for impeccable produce at the farmers market: fresh green beans or haricots verts, spring’s first potatoes, and crisp radishes and cucumbers. We’ve skipped the greens, but no one will object if you want to add a bed of Little Gem or butter lettuce leaves.
To keep everything simple, cook each element in a single pot in a particular order. First, boil the eggs, then blanch the green beans, and, finally, boil the potatoes. Have ready a bowl of ice-cold water to chill the ingredients quickly. Use the cooking time to assemble the dressing and other elements. When ready, drizzle a lemon vinaigrette over the composed salad, slice some crusty bread, and pour that rosé. No garnish is necessary, but if you have some fresh basil on hand, don’t let it go to waste.
Recipe information
Total Time
25 minutes
Yield
6–8 servings
Ingredients
¾
¼
2
1
1
1
1
6
4
3
Preparation
Step 1
Whisk ¾ cup extra-virgin olive oil, ¼ cup fresh lemon juice or white wine vinegar, 2 Tbsp. Dijon mustard, 1 tsp. honey, 1 tsp. freshly ground black pepper, and 1 tsp. kosher salt in a medium bowl; set niçoise salad dressing aside.
Step 2
Bring a medium pot of salted water to a boil over high heat. Add 1 lb. green beans, trimmed and/or baby potatoes, halved if larger to boiling water and cook until fork tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
Step 3
To serve, slice 6 Jammy Soft-Boiled Eggs, chilled, in half and arrange on a large platter with green beans and/or potatoes, 4 cups seedless cucumbers, thinly sliced on a diagonal, and 3 cups oil-packed tuna. Top with olives, capers, peperoncini, pickles, anchovy fillets, or other pickled-briny things, drained well, sprinkle with flaky sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
Do Ahead: Dressing can be made 5 days ahead; cover and refrigerate.
Editor’s note: This niçoise salad recipe was first printed in our August 2019 issue. Head this way for more of our favorite summer salads →
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Reviews (77)
Back to TopWondering why the ingredient list doesn't contain potatoes?
Whiskey Gap
Coquitlam, BC
7/26/2023
Delicious! Very authentic Nicoise Salad (in my opinion) based on similar salads tasted in various parts of France. Such a beautiful entree for hot summer dinners. Lovely flavors and gorgeous presentation. On the rotation here,
Maggie V
Los Angeles, Ca
7/24/2023
Lost count of the ooohs and aaaahhs from my partner. An easy, yet perfect, recipe. 7 min eggs were jammy and wonderful. Threw in a few sliced oil-cured olives, capers, and cornichons and just a touch of mayo to the tuna. Placed on a bed of butter lettuce. Will be making all through the summer.
Anonymous
Austin, TX
3/6/2023
Perfect dish when the farmers markets open and the produce is super fresh. I have made it for parties, showers and “just because.” The jammy eggs are the perfect consistency and just what they should be. Sarcastic thanks must have never had a true Nicoise Salad because the jammy eggs are a standard. This is a great summer supper.
Mamaria21
NJ
2/27/2023
I didn't have small potatoes and my green beans that was previously frozen was not fresh so i had to toss. But the dressing stole the show and made up for the missing ingredients....next time I will also opt for a more quality tuna
Ariana
Rodeo, Ca
8/14/2022
What a great, basic Nicoise recipe. Since I just served it last night, in addition to 4 times in July, I thought it was only fair to review it and thank you. The perfect meal for this summer's sweltering weather.
Virginia
MV, MA
8/5/2022
I love this recipe and often use other meats and veggies in order to clear my pantry and/or fridge, It's such a forgiving recipe! Tonight I used up leftover rotisserie chicken and added a few radishes in for tang. This will be lunch for me tomorrow and I'm looking forward to it
Anonymous
8/16/2021