Salade Niçoise

Salade Niçoise is the sunniest salad in French cooking: seared tuna, tender potatoes, crisp green beans, jammy eggs, and briny olives arranged over greens and dressed in a sharp lemon-Dijon vinaigrette. It is colorful, satisfying, and substantial enough to serve as a meal.

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

Servings

4 servings

Calories

430

Ingredients

• 1 lb (450 g) tuna steaks, about 1 inch thick
• 4 large eggs
• 1 lb (450 g) baby potatoes, halved
• 8 oz (225 g) green beans, trimmed
• 1 cup cherry tomatoes, halved
• 1/2 cup Niçoise or Kalamata olives
• 4 anchovy fillets (optional)
• 1 tablespoon capers, drained
• 4 cups mixed salad greens
• 1/2 small red onion, thinly sliced
• 1/3 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced

Instructions

1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Boil for 6 to 7 minutes, then transfer to ice water. Peel and halve.
2. Simmer the potatoes in salted water for 12 to 15 minutes until tender. Blanch the green beans in the same pot for the last 3 minutes, then drain and cool.
3. Make the vinaigrette: whisk the olive oil, lemon juice, Dijon, and garlic with salt and pepper until emulsified.
4. Pat the tuna steaks dry and season with salt and pepper. Sear in a hot oiled pan for 1 to 2 minutes per side — the centers should stay pink. Rest 5 minutes, then slice.
5. Arrange the greens on a large platter. Place the potatoes, green beans, tomatoes, eggs, and olives in neat sections over the greens.
6. Lay the sliced tuna and anchovies (if using) on top. Scatter over the capers and red onion.
7. Drizzle generously with the lemon-Dijon vinaigrette.
8. Serve immediately, with extra dressing on the side.

Pro tips

• Sear the tuna only briefly — pink in the middle is the classic Niçoise way.
• Season each component lightly with the vinaigrette as you build; undressed potatoes taste bland.
• Use a wide, shallow platter so every ingredient stays visible and inviting.
• For the best flavor, serve the salad at room temperature, not fridge-cold.

Frequently asked questions