30-Minute Classic Nicoise Salad
A fresh, protein-rich French salad featuring tuna, crisp vegetables, and a zesty lemon dressing. High in fiber and healthy fats, this Nicoise Salad is quick to assemble, visually appealing, and perfect for a light lunch, dinner, or meal prep.
Equipment
- 1 Large Pot – for boiling potatoes
- 1 Small pot (for blanching beans)
- 1 Bowl (for assembling salad)
- 1 Jar or small bowl (for dressing)
- Knife and cutting board
Ingredients
For the Salad:
- 8 baby or small potatoes
- 120 g 4 oz green beans, trimmed
- 2 medium tomatoes cut into wedges
- ½ baby romaine lettuce torn into bite-size pieces
- 3 hard-boiled eggs quartered
- 100 g ¾ cup black olives, pitted
- 250 –300 g 8–10 oz canned tuna in oil, drained and chunked
For the Lemon Dressing:
- 1½ tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 small garlic clove minced or grated
- ¼ tsp salt
- 1 tsp Dijon mustard
- Pinch of black pepper
Instructions
- Prepare the Dressing: Start by making the lemon vinaigrette, which will tie all the flavors of your salad together. In a small jar or bowl, combine 1½ tablespoons of fresh lemon juice with 4 tablespoons of extra virgin olive oil. Add 1 small minced or grated garlic clove, ¼ teaspoon of salt, 1 teaspoon Dijon mustard, and a pinch of black pepper. Secure the lid on the jar and shake vigorously until the ingredients are fully emulsified, forming a bright, tangy dressing. If using a bowl, whisk continuously until the dressing is smooth and slightly thickened. Set aside while you prepare the salad components, allowing the flavors to meld.
- Cook the Potatoes: Wash and scrub 8 baby or small potatoes thoroughly. Place them in a large pot and cover with cold water, adding a pinch of salt. Bring the water to a rolling boil over medium-high heat. Reduce to a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes depending on their size. Drain the potatoes and allow them to cool completely on a plate or tray. Once cooled, slice each potato in half or into bite-sized chunks. This method ensures tender, evenly cooked potatoes that retain their shape and flavor.
- Blanch the Green Beans: Bring a small pot of water to a boil. Add a pinch of salt and the 120 g (4 oz) of trimmed green beans. Boil the beans until they are crisp-tender, about 3–5 minutes, depending on your preference. Immediately drain the beans and plunge them into a bowl of ice-cold water or rinse under cold running water. This stops the cooking process and preserves their vibrant green color and fresh crunch. Once cooled, drain the beans thoroughly and pat them dry with a clean kitchen towel or paper towels.
- Prepare the Vegetables: Wash and slice 2 medium tomatoes into 8–10 wedges each. Tear or cut ½ baby romaine lettuce into large bite-size pieces, ensuring a mix of tender inner leaves and crisp outer leaves. Set the tomatoes and lettuce aside. These fresh, raw vegetables will provide the crisp, juicy base that complements the rich tuna and creamy eggs.
- Cook and Quarter the Eggs: If you haven’t done so already, hard-boil 3 large eggs. To do this, place the eggs in a small pot and cover them with cold water. Bring to a gentle boil, then reduce the heat and simmer for 9–10 minutes. Remove the eggs and transfer them to a bowl of cold water to cool completely. Once cooled, peel the eggs carefully, then cut each egg into quarters. The eggs add a creamy texture and protein boost to the salad.
- Prepare the Tuna: Drain 250–300 g (8–10 oz) of canned tuna in oil and break it into large, rustic chunks using a fork or your fingers. Avoid over-mixing to preserve the texture. Using tuna in oil enhances the flavor and richness, which balances perfectly with the bright lemon dressing and crisp vegetables.
- Assemble the Salad Base: On a large serving platter or shallow bowl, arrange the torn romaine lettuce in an even layer. This forms the foundation for your salad, providing a fresh, leafy backdrop for the colorful ingredients.
- Layer the Vegetables and Potatoes: Artfully scatter the sliced potatoes and blanched green beans over the lettuce. Add the tomato wedges on top, distributing them evenly across the salad. This layering creates visual appeal and ensures every bite contains a mix of textures and flavors.
- Add Eggs, Olives, and Tuna: Arrange the quartered hard-boiled eggs on the salad, spacing them evenly for a beautiful presentation. Sprinkle 100 g (¾ cup) of black olives across the salad. Finally, place the chunked tuna strategically on top. The combination of eggs, olives, and tuna adds protein, healthy fats, and bursts of flavor in every bite.
- Dress and Serve: Drizzle the prepared lemon vinaigrette evenly over the entire salad. Use a gentle hand to ensure all ingredients are lightly coated without wilting the lettuce. Serve immediately for maximum freshness. For an extra touch, you can garnish with freshly cracked black pepper or a few sprigs of parsley. This Nicoise Salad is now ready to enjoy as a satisfying, balanced meal that’s both elegant and nutritious.
Notes
- Potato Options: Baby potatoes are ideal, but regular potatoes peeled and chopped into chunks or slices work equally well.
- Olive Selection: Use high-quality black olives such as unpitted Kalamata, Ligurian, or Nicoise olives for the best flavor.
- Tuna Choice: Tuna packed in oil is preferred for richer flavor; avoid tuna in spring water for this recipe.
- Egg Cooking Tip: Hard-boil eggs perfectly by simmering for 9–10 minutes and immediately cooling in ice water to prevent overcooking.
- Vegetable Variations: Optional add-ins include cucumber, bell pepper, artichokes, red onion, radishes, or fresh herbs like parsley or basil.
- Alternative Proteins: For a traditional twist, replace tuna with anchovies or top with a seared tuna steak for a more substantial meal.
