French Cuisine
Everyday Niçoise Salad
Everyday Niçoise Salad is a simplified and approachable adaptation of the famous Mediterranean classic from Nice, reimagined for a satisfying, nutrient-dense home lunch. It relies on a beautiful balance of savory canned tuna, tender boiled potatoes, and vibrant green beans blanched to snappy perfection. Ripe tomatoes add a juicy contrast, black olives inject a briny punch, and medium-boiled eggs offer a rich, creamy finish. Everything is bound together by a simple olive oil and lemon dressing that adds a clean, zesty brightness without overwhelming the plate.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 15 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 340 kcal
- Protein
- 22 g
- Fat
- 18 g
- Carbs
- 21 g
- Fiber
- 4 g
Step by step
Method
- 01
Boil the washed potatoes in salted water with their skins on…
Boil the washed potatoes in salted water with their skins on for 20 minutes until tender. Let cool, peel, and cut into uniform bite-sized wedges.
- 02
Gently place the eggs in boiling water and cook for 7-8 minut…
Gently place the eggs in boiling water and cook for 7-8 minutes for a slightly soft, creamy center. Immediately transfer to ice water to stop cooking and peel easily.
- 03
Blanch the green beans in boiling salted water for 4-5 minute…
Blanch the green beans in boiling salted water for 4-5 minutes until tender-crisp. Drain and rinse thoroughly with ice-cold water.
- 04
Wash the cherry tomatoes and slice them in half
Wash the cherry tomatoes and slice them in half. Cut the peeled eggs into quarters. Drain the canned tuna and flake it into large, substantial chunks using a fork.
- 05
In a small container, whisk together the extra virgin olive o…
In a small container, whisk together the extra virgin olive oil, fresh lemon juice, fine salt, and freshly cracked black pepper until a smooth emulsion forms.
- 06
In a large salad bowl, gently combine the potatoes, green bea…
In a large salad bowl, gently combine the potatoes, green beans, tomatoes, and olives with most of the dressing. Top with tuna chunks and egg quarters, then drizzle with the remaining dressing.
Dishday
Useful advice
Cooking tip
To ensure the green beans retain their vibrant emerald color and a pleasant crisp snap, shock them in a bowl of ice-cold water immediately after boiling.
How to serve
Avoid mixing the salad too vigorously to keep it from looking messy. Arrange the ingredients artfully on a wide, flat serving platter and drizzle the dressing over right before presenting.
How to store
Boiled potatoes, green beans, and eggs can be prepped ahead and stored in separate airtight containers for 2 days. Always assemble and dress the salad fresh before eating.
Note
Look for high-quality canned tuna chunks in olive oil or spring water. Pitted Kalamata olives give a wonderful, robust Mediterranean flavor.
