I still remember my first bite of authentic Salade Niçoise at a tiny café in Nice – the crisp green beans, the briny olives, that perfect flaky tuna all dancing together in my mouth. That moment changed how I thought about salads forever! Now when I make it at home, I chase that same magic by keeping everything fresh and simple. This isn’t just another salad; it’s a vibrant, protein-packed meal that celebrates summer produce. The beauty of Salade Niçoise lies in its perfect balance – tender potatoes, crunchy veggies, and rich tuna all pulled together with a bright vinaigrette. Trust me, once you try the real deal, you’ll never go back to boring lettuce bowls again!

Why You’ll Love This Salade Niçoise

Oh, where do I even begin? This salad is my go-to for so many reasons:

• Quick & easy – From chopping to serving, it’s ready in about 30 minutes (perfect when you’re hungry now!)
• Packed with flavor – Every bite gives you something different – sweet tomatoes, briny olives, rich tuna
• Balanced meal – You get protein, veggies, and carbs all in one gorgeous bowl
• Versatile – Works equally well for a fancy lunch or simple weeknight dinner
• Feels special – Looks restaurant-worthy with minimal effort (your guests will be impressed!)

Honestly, what’s not to love? It’s the salad that eats like a full meal.

Ingredients for Salade Niçoise

Here’s everything you’ll need to make this gorgeous salad sing – and yes, every single ingredient matters! I’ve learned the hard way that shortcuts just don’t cut it with Salade Niçoise.

• 200g fresh tuna steak (or good-quality canned tuna in olive oil as backup – we won’t judge!)
• 2 large eggs, hard-boiled and sliced (I like mine at 9 minutes for that perfect jammy yolk)
• 100g green beans, trimmed (look for the skinny, crisp ones – they’re sweeter)
• 4 small potatoes (waxy ones like Yukon Gold hold their shape best)
• 1 cucumber, thinly sliced (I leave the peel on for color and crunch)
• 1 red bell pepper, julienned (that pop of color is non-negotiable)
• 10 cherry tomatoes, halved (bursting with summer flavor)
• 1 small red onion, thinly sliced (soak in ice water for 5 minutes if you want to tame the bite)
• 50g pitted black olives, drained (Niçoise olives if you can find them!)
• 2 tbsp olive oil (your best extra virgin – this is where it shines)
• 1 tbsp red wine vinegar (that tangy kick makes all the difference)
• Salt and pepper to taste (don’t be shy with the flaky sea salt!)

See? Nothing too fancy – just beautiful, fresh ingredients treated with love. That’s the secret!

How to Make Salade Niçoise

Okay, let’s get cooking! This salad comes together fast once you’ve got everything prepped. Follow these steps and you’ll have restaurant-quality Salade Niçoise in no time.

Preparing the Vegetables

First, let’s tackle the veggies – this is where texture matters most! Slice the thin half thin half-moons, about ¼-inch thick. Cut the bell pepper into matchsticks (julienne, if we’re being fancy). Halve those cherry tomatoes – they look prettier that way. For the red onion, paper-thin slices are key; I use my mandoline for perfect uniformity. Don’t forget to trim those green beans – nobody wants the woody ends!

Cooking the Tuna and Eggs

Now for the protein stars! If using fresh tuna, pat it dry and grill 2-3 minutes per side for medium-rare perfection. Let it rest before flaking into generous chunks. For eggs, bring water to a boil, gently lower them in, and set your timer for 9 minutes for that ideal jammy yolk. Shock ice water ice water to stop cooking – the shells will practically jump off!

Assembling the Salade Niçoise

Here’s where the magic happens! Arrange ingredients artfully on a platter – I like grouping rather rather than tossing. Scatter potatoes first, then tuna, eggs, and veggies in colorful sections. Finally, drizzle with that simple olive oil and vinegar dressing right before serving. Gently toss at the table for maximum wow factor!

Tips for the Perfect Salade Niçoise

After making this salad more times than I can count, here are my can’t-live-without tips:

• Chill boiled potatoes before slicing – They hold their shape better and won’t turn mushy in the salad
• Use the best olive oil you can afford – Since there’s no cooking, the flavor really shines through
• Dress right before serving – This keeps all those beautiful veggies crisp and perky
• Let tuna come to room temp – Cold tuna straight from the fridge dulls the flavor

Bonus tip: Arrange ingredients in sections rather than tossing – it looks stunning and lets everyone customize their perfect bite!

Ingredient Substitutions

No tuna? No problem! Here’s how to adapt this classic when your pantry doesn’t cooperate:

• For tuna: Try good-quality canned sardines (my secret!) or grilled chicken for a different twist
• Potato swap: White beans or chickpeas work beautifully if you’re skipping starch
• Vegan version: Skip eggs, use marinated tofu, and add extra olives for that briny punch
• Olive alternatives: Capers give a similar salty kick if you’re out of black olives

See? The beauty of Salade Niçoise is how flexible it can be while still tasting amazing!

Serving Suggestions for Salade Niçoise

Oh, presentation matters with this beauty! I love serving Salade Niçoise on a big platter with crusty baguette slices for scooping up all those delicious bits. A chilled glass of rosé makes it feel like you’re dining in the South of France – even if you’re just at your kitchen table. Pro tip: Let the salad sit for 5 minutes after dressing to let all those flavors mingle, but serve it still slightly chilled for maximum refreshment. Perfect for al fresco dining when the weather’s nice!

Storing and Reheating

Here’s the deal – Salade Niçoise is best enjoyed fresh, but if you must store it, keep the undressed components separate in airtight containers for up to a day. The veggies will lose their crispness if dressed too early. And whatever you do, don’t freeze it – the textures will turn to mush! If you’ve got leftovers, the tuna and eggs are fine cold, but I wouldn’t recommend reheating them.

Salade Niçoise Nutritional Information

Now, don’t quote me as a dietitian, but here’s what you’re looking at nutrition-wise per generous serving (and trust me, you’ll want a generous serving!): About 350 calories packed with 25g of protein to keep you full. Of course, this can vary based on your exact ingredients – like if you go heavier on the olives (no judgment here!) or use a different oil. But bottom line? It’s a meal that fuels you right with all those gorgeous veggies, quality protein, and good fats. That’s what I call eating well!

FAQs About Salade Niçoise

I get asked about this salad all the time! Here are the questions that pop up most:

Can I use canned tuna instead of fresh?
Absolutely! While fresh tuna tastes amazing, good-quality canned tuna in olive oil works great in a pinch. Just drain it well and flake it with a fork. My grandma in Nice would sometimes use canned when fresh wasn’t available – it’s still delicious!

Is Salade Niçoise gluten-free?
Yes! There’s naturally no gluten in this salad. Just watch any store-bought dressings if you’re avoiding gluten completely. My simple oil and vinegar combo is always safe.

Can I make it ahead?
You can prep components (boil eggs, cook potatoes) a day ahead, but assemble right before serving. Dressed salad gets soggy fast – trust me, I’ve learned this the hard way!

What’s the best tuna for this?
For fresh, look for sushi-grade tuna steaks about 1-inch thick. For canned, Italian or Spanish tuna in olive oil has the best texture and flavor. The oil-packed kind holds together better than water-packed.

Can I add other veggies?
Traditionally no, but in my kitchen? Sure! Try adding artichoke hearts or blanched asparagus when they’re in season. Just keep that balance of textures and flavors.

Share Your Salade Niçoise

I’d love to see your creations! Tag me @YourKitchenStory when you make this – nothing makes me happier than seeing your beautiful Salade Niçoise plates! For more recipe ideas, check out my Pinterest.

Authentic Salade Niçoise Recipe: 30-Minute Summer Perfection

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• Author: Christina R. Jones
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Low Calorie

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Description

A classic French salad from Nice, featuring fresh vegetables, tuna, and hard-boiled eggs.

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Ingredients

Scale 1x2x3x

• 200g fresh tuna steak
• 2 large eggs
• 100g green beans
• 4 small potatoes
• 1 cucumber
• 1 red bell pepper
• 10 cherry tomatoes
• 1 small red onion
• 50g black olives
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

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Instructions

1. Boil the potatoes until tender, then slice them.
2. Steam the green beans until crisp-tender.
3. Hard-boil the eggs, then slice them.
4. Grill the tuna steak and flake it into chunks.
5. Slice the cucumber, bell pepper, and red onion.
6. Combine all ingredients in a large bowl.
7. Drizzle with olive oil and red wine vinegar.
8. Season with salt and pepper.
9. Toss gently and serve.

Notes

• Use fresh, high-quality tuna for best results.
• You can substitute canned tuna if needed.
• Serve immediately to keep vegetables crisp.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling, boiling
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 150mg

Keywords: Salade Niçoise, French salad, tuna salad, healthy salad