Niçoise Salad with Tuna and Green Beans
Elegant, fresh, and full of vibrant flavors this Niçoise Salad with Tuna and Green Beans is a classic French-inspired dish that feels both light and satisfying! Featuring tender tuna, crisp green beans, juicy tomatoes, briny olives, and perfectly cooked eggs, this easy salad recipe is tossed with a simple, zesty dressing for a refreshing finish.
Ingredients
For the Salad:
- 12 oz (340 g) small baby potatoes
- 8 oz (225 g) green beans, trimmed
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- ½ cup Niçoise or Kalamata olives
- 5 oz (140 g) canned tuna (in olive oil), drained (or seared fresh tuna steaks for variation)
- 2 tbsp capers (optional)
- Fresh parsley, chopped (for garnish)
For the Dressing (Classic French Vinaigrette):
- ¼ cup extra-virgin olive oil
- 2 tbsp red wine vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Potatoes: Place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender (about 10–12 minutes). Drain, cool slightly, and cut into halves.
- Cook the Green Beans: Bring a pot of water to a boil. Add green beans and cook for 2–3 minutes until bright green and crisp-tender. Immediately transfer to ice water to stop cooking. Drain well.
- Hard-Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10–12 minutes. Transfer eggs to ice water, peel, and slice in halves or quarters.
- Make the Dressing: In a bowl, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper until emulsified.
- Assemble the Salad: On a large platter, arrange lettuce (if using) as a base. Neatly arrange potatoes, green beans, tomatoes, olives, onion, and eggs in sections. Place tuna in the center. Drizzle dressing over the top and garnish with parsley.