Nicoise Salad

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Nicoise Salad, an easy summer salad, is perfect for al fresco dining. Tomatoes, olives, green beans, potatoes, tuna, and hard cooked eggs drizzled with vinaigrette.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: French


  • 1 can tuna, drained
  • 1/2 pound green beans, fresh, frozen or canned
  • 1/2 pound small potatoes
  • 1 cup cherry tomatoes
  • 2 hard-cooked eggs
  • 1/4 cup Kalamata olives
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar (red wine or white wine can be used)
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper


Eggs hard cook them. Simmer or steam for 12-15 minutes, cool immediately in a bowl of ice water. Peel and quarter.

Green beans steam, boil, or microwave about 12 minutes, until tender. Drain. Add to bowl, drizzle warm green beans with a couple teaspoons vinaigrette, stir to coat.

Potatoes steam or boil for 12-15 minutes, until tender. A sharp knife poked through should easily pass through potato. Drain. Add to green beans, drizzle warm potatoes with a couple teaspoons vinaigrette, stir to coat.

Vinaigrette combine oil, vinegar, Dijon mustard, salt and pepper in small jar. Shake to combine.

Nicoise Salad scoop tuna, green beans, potatoes, egg, tomatoes, and olives on plate. Drizzle with remaining vinaigrette.


Steam or boil the eggs, green beans, and potatoes together to save time.

It can be a one-pan meal and the cooking done ahead. But it’s best served at room temperature.

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