Nicoise Salad
A colorful French salad with tuna, eggs, potatoes, green beans, olives, tomatoes, and Dijon vinaigrette.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Boil potatoes until tender and blanch green beans until crisp-tender.
- 2
Cook eggs to your preferred doneness, then peel and halve them.
- 3
Whisk Dijon, vinegar, olive oil, salt, and pepper into a vinaigrette.
- 4
Arrange tuna, vegetables, eggs, olives, and tomatoes on a platter.
- 5
Drizzle with vinaigrette just before serving.
Cook notes
Tips
Dress potatoes while they are warm so they absorb more flavor.
Keep each component in its own area for a clean, generous platter.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store components separately for up to 3 days.
- Keep vinaigrette in a jar and shake before using.
Substitutions
- Use salmon or white beans instead of tuna.
- Use asparagus instead of green beans when in season.
What to Serve With
- Serve with baguette slices.
- Pair with a light vegetable soup.
Common Mistakes
- Do not overdress the salad or the vegetables lose their snap.
- Do not overcook green beans; they should stay bright and crisp.
Recipe FAQ
Can I make Nicoise salad ahead?
Yes. Prep the components ahead, then assemble and dress the salad shortly before serving.
Can I use fresh tuna?
Yes. Seared fresh tuna is excellent, but good canned tuna keeps the recipe simple.
Kitchen tools
Helpful Tools for This Recipe
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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