Go Back
+ servings
Nicoise Salad
5 from 2 votes

Nicoise Salad

This Nicoise Salad has layers of vegetables, delicious dressing, and a ton of flavor.
Prep 1 hour
Cook 20 minutes
Total 1 hour 20 minutes
Fat 15
Carbs 37
Protein 27
Yield 4



  • 1/2 large red onion thinly sliced
  • 10 oz. cherry tomatoes halved
  • 1 tablespoon red wine vinegar
  • ½ teaspoons salt
  • ½ teaspoon ground pepper
  • 2 tablespoons fresh parsley minced


  • 1 lb. small red potatoes or baby yukon gold potatoes halved (we used a mixture)
  • 2 tablespoons mayonaise
  • 2 teaspoons fresh lemon juice
  • 3 cloves fresh garlic peeled and minced
  • ¼ cup fresh dill minced
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper


  • 1 lb. green beans ends trimmed
  • 1 tablespoon olive oil
  • ¾ teaspoon salt
  • 2 tablespoons fresh mint


  • 4 large eggs


  • 2 5-oz. cans tuna in olive oil drained but kept in large chunks
  • ½ teaspoon ground pepper

Other Ingredients

  • ¼ cup anchovy stuffed olives or your favorite olives
  • 2 tablespoons capers



  • Add all the ingredients for the tomatoes into a large bowl.
    tomatoes in bowl
  • Toss the ingredients together until combined.
  • Set the tomatoes aside while preparing other ingredients.


  • Bring a large pot of salted water to a boil. Add the halved potatoes to the pot. Boil the potatoes until they are fork tender, about 8-10 minutes.
  • Meanwhile, prepare the potato dressing by combining mayo, lemon juice, galic, dill, salt, and pepper to a bowl and whisk the ingredients together until combined. Set aside.
  • Carefully strain the potatoes and rinse them with cold water. You want the potatoes to stay intact.
  • Place the potatoes into a large bowl and pour the dressing over the potatoes. Carefully fold the potatoes into the dressing until the potatoes are covered with dressing. Place in the refrigerator.
    potatoes in bowl


  • Prepare a large bowl with ice water. Set aside.
  • Bring a large pot of salted water (very salty) to a boil. Add the trimmed green beans to the pot. Set a timer for 2 minutes and allow the beans to blanch.
  • Remove them promptly from the water after 2 minutes and strain the beans. Place the green beans immediately into the ice water bath. Let them sit.
  • Once the beans are cool and crunchy (about 10 minutes), drizzle the green beans with olive oil, sprinkle with salt, and toss.
  • Finally, add the fresh mint to the beans and toss. Place in the refrigerator.
    beans in bowl


  • Bring a small pot of water to a boil.
  • Add eggs to the water and let them boil for 7 minutes.
  • Remove the eggs from the water with a slotted spoon.
    eggs in bowl
  • Place the eggs in cold water.
  • Peel the eggs and half them. Set aside.

Assembly of Salad

  • To assemble the salad, place the tomatoes on one side of a large platter, then the potatoes, then the beans.
  • Sprinkle the olive oil and capers over all the ingredients.
  • Place the eggs over the whole plater and then place the tuna in the middle of the patter. Sprinkle pepper over the tuna.
  • Serve over romaine lettuce or serve with sliced or toasted french bread.

Tips & Notes

  • The recipe takes a bit of time because each component is dressed separately. Feel free to prepare the steps simultaneously if you have the capacity. Otherwise, prepare the different parts of the salad in order.
  • When the salad is assembled, we recommend sprinkling the whole salad with a bit more salt and pepper.

Watch it

Nutrition Facts

Calories: 385kcal | Carbohydrates: 37g | Protein: 27g | Fat: 15g | Fiber: 7g | Sugar: 6g