Classic and Super Fresh Niçoise Salad Recipe

If you're in the mood for a salad that packs a punch of flavor and texture, you've got to try a classic niçoise salad. This dish has the perfect combination of fresh, vibrant ingredients that are sure to tantalize your taste buds. It features tender green beans, juicy cherry tomatoes, and perfectly boiled potatoes, flaky chunks of tuna and briny niçoise olives. To top it all off, add some hard-boiled eggs for a boost of protein and a creamy texture. Enjoy!

What is niçoise salad?

Niçoise salad, pronounced "nee-swaz", is a vibrant and refreshing dish that hails from Nice, France. It's a delightful mix of ingredients that balance each other perfectly. The salad typically features tender green beans, ripe tomatoes, boiled potatoes, and crisp lettuce. It's garnished with hard-boiled eggs, olives, and tuna, making it both hearty and satisfying. Anchovies are sometimes added for an extra punch of flavor.

What makes Niçoise salad truly special is its dressing—a simple yet elegant vinaigrette made from olive oil, vinegar, mustard, and herbs. This salad is not only delicious but also beautifully colorful, making it a feast for the eyes as well as the palate.

Why you’ll love this niçoise salad recipe

Fresh, Vibrant Ingredients: Dive into a colorful array of fresh, quality ingredients. From crisp greens and juicy tomatoes to tender potatoes and perfectly cooked eggs, each bite is a testament to freshness and quality.

A Touch of Gourmet, Easily Made: Impress your guests with a gourmet salad that's surprisingly simple to put together. The DeLallo Niçoise Salad is all about assembling—no complicated techniques required, making you look like a kitchen pro with minimal effort!

Nutritiously Balanced: Looking for a meal that’s both satisfying and healthy? This salad balances proteins, vegetables, and healthy fats, making it a perfect pick for a nutritious lunch or a light, wholesome dinner.

Versatile and Adaptable: Whether you’re serving it as a stunning main dish or a side at your next barbecue, the Niçoise Salad is versatile. Plus, it's easy to tweak ingredients based on what’s in season or what you love most.

A Feast for the Eyes: Not only does it taste amazing, but it also looks beautiful on the plate. The arrangement of vibrant ingredients makes it a total showstopper at any dining table.

The ingredients you will need to make niçoise salad:

How to make niçoise salad

Start by making the Vinaigrette. Combine garlic, anchovy, pesto, mustard, lemon juice, vinegar, and salt and pepper in a small bowl. Using a whisk, slowly pour in olive oil while stirring constantly.

Cook the potatoes and blanch the green beans. Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When the water comes to a boil, continue cooking the potatoes for 10 minutes. Remove with a slotted spoon and drain. Add green beans to the pot of boiling water and cook for 2-3 minutes. Drain the beans and let them cool.

Bake the potatoes and dress them with the green beans. Once drained, drizzle with olive oil and bake for 15 minutes or until they start to brown. Remove from the oven and transfer to a bowl with the green beans. Dress with some of the dressing and toss in basil.

Build and serve the salad. On a large platter or individual plates, arrange lettuces, potatoes and green beans, radishes, tomatoes, tuna, and hard boiled eggs. Scatter olives over the top and drizzle with the remaining vinaigrette. Serve garnished with salt, pepper, and basil leaves.

Top tips

We love to enjoy this Niçoise salad as a meal on its own, alongside a slice of crusty Italian bread or Focaccia. For a larger meal, pair it with a cup of Minestrone or a Caprese sandwich.

Leftover salad can be kept in the refrigerator for up to 3 days. It’s best to store the components separately and assemble the salad right before you plan to eat it.

Substitutions and additions

It’s best to use soft lettuce for this salad. This recipe calls for Bibb, but Boston or Butter works well too.

Get creative with toppings! Try adding chickpeas, artichoke hearts, or roasted peppers.

What to serve with niçoise salad

Fresh Baguette: This is a must! A crusty French baguette serves as the perfect vehicle for mopping up any delicious dressing left on your plate. The simplicity of the bread complements the complexity of the salad beautifully.

Grilled Seafood or Fish: If you'd like to boost the protein, consider serving grilled salmon or shrimp alongside your salad. The smoky flavor from the grill pairs wonderfully with the freshness of the salad ingredients.

Soup: A light vegetable or a seafood soup can be a great starter. Think along the lines of a French onion soup or even a bouillabaisse for a true French Riviera experience!

Fruit Salad: End on a fresh note with a simple fruit salad. Choose seasonal fruits for peak flavor. A dash of mint or a hint of lime can tie it nicely with the savory aspects of your main dish.

Cheese Platter: A small platter featuring a selection of French cheeses, such as Brie, Camembert, or Roquefort, can be a delightful addition. Add some fruit like grapes or figs for a touch of sweetness.

Quiche: A light, fluffy quiche with a delicate crust can complement your Niçoise salad without overwhelming it. Opt for something with a mild flavor, like a classic Lorraine or a spinach and feta quiche.

White Wine: Don’t forget the drinks! A chilled glass of Provencal rosé or a crisp Sauvignon Blanc pairs perfectly with the salad and helps bring out its many nuanced flavors.

Fruit Tart or Sorbet for Dessert: Finish off with a light dessert like a lemon tart or a refreshing sorbet to cleanse the palate.

Niçoise Salad: FAQ

How do I pronounce ‘niçoise’?

It’s pronounced as “nee-SWAZ”. Think of saying it in three parts: start with "nee," then add a quick "swa," and finish with a "z" sound.

Why is it called niçoise salad?

The name "Niçoise salad" comes from Nice, a beautiful city located in the French Riviera. The term "Niçoise" means "from Nice," so when you're enjoying a Niçoise salad, you're getting a taste of that sunny, Mediterranean charm right from the heart of southern France. The salad traditionally brings together ingredients typical of the region like tomatoes, olives, anchovies, and eggs, making it not just a dish, but a delightful peek into Nice’s local flavors and culinary culture.

Can I make niçoise salad ahead of time?

Niçoise salad is a fantastic dish to prepare ahead of time. The robust ingredients hold up well, making it a perfect choice for meal prep or gatherings. Just keep a few tips in mind:

1. Separate the Components: Assemble the bulk of the salad—like the potatoes, beans, and olives—but keep the more delicate items, such as the lettuce and tomatoes, separate until you're ready to serve. This will keep everything fresh and crisp.

2. Dress Wisely: If you can, keep the dressing on the side and toss it with the salad just before serving. This helps to maintain the texture and flavor of the ingredients.

3. Protein Prep: If you're using ingredients like tuna or hard-boiled eggs, these can also be prepared in advance and added last minute to ensure they maintain their best quality.
   

Classic and Super Fresh Niçoise Salad Recipe

Dressing:

• ¾ cup DeLallo Extra Virgin Olive Oil

• ¼ cup DeLallo Golden Sweet Balsamic Style Vinegar

• 1 tablespoon DeLallo Squeeze Basil Pesto Topping

• 1 clove garlic

• 1 anchovy, minced

• ½ teaspoon DeLallo Dijon Mustard

• 1 tablespoon DeLallo Lemon Juice

• 1 teaspoon salt

• ½ teaspoon pepper

Salad:

• 1 medium head Boston Bibb lettuce

• ¼ pound baby red potatoes, sliced

• ½ pound green beans

• 8 radishes

• 2 large heirloom tomatoes, sliced

• ½ pint cherry tomatoes

• 12 oz. canned tuna packed in olive oil, drained

• 4 hard-boiled eggs

• 1 cup pitted Niçoise olives

• Salt and pepper

• Fresh basil, chopped

Directions

1. Make the vinaigrette: Combine garlic, anchovy, pesto, mustard, lemon juice, vinegar, and salt and pepper in a small bowl. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.

2. Heat oven to 375°F.

3. Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When the water comes to a boil, continue cooking the potatoes for 10 minutes. Remove with a slotted spoon and drain.

4. Add green beans to the pot of boiling water and cook for 2-3 minutes. Drain the beans and let them cool.

5. Place potatoes on a lined baking sheet, drizzle olive oil and bake for 15 minutes or until they start to brown. Remove from the oven and allow them to cool.

6. Transfer the potatoes and green beans to a small bowl and dress with some of the vinaigrette. Toss in chopped basil.

7. On a large platter or individual plates, arrange lettuces, potatoes and green beans, radishes, tomatoes, tuna, and hard boiled eggs.

8. Scatter olives over the top and drizzle with the remaining vinaigrette. Serve garnished with salt, pepper, and basil leaves.

You might also like...

Shop related products...

Shop related products...