Just imagine a plate bursting with vibrant colors and fresh flavors—that’s the magic of a classic Salad Nicoise! Perfect for warm-weather gatherings or a light yet satisfying meal, these recipes bring a taste of the French Riviera right to your kitchen. Get ready to discover 21 delightful twists on this timeless dish that will inspire your next fresh feast.
Classic French Salad Nicoise
While the Mediterranean sun kisses the shores of Nice, its most celebrated culinary export—the Salade Niçoise—transforms humble ingredients into an elegant symphony of flavors. This classic French composition balances briny olives, tender potatoes, and pristine tuna with the crisp freshness of garden vegetables, creating a dish that is both rustic and refined. Perfect for al fresco dining or a sophisticated lunch, it captures the essence of Provençal cuisine in every vibrant bite.
Ingredients
– 1 lb small red potatoes
– 4 large eggs
– 8 oz green beans, trimmed
– 2 (5 oz) cans oil-packed tuna, drained
– 1 pint cherry tomatoes, halved
– 1/2 cup Niçoise olives
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/4 tsp salt
– 1/8 tsp black pepper
– 4 cups butter lettuce, torn
Instructions
1. Place 1 lb small red potatoes in a medium pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until potatoes are easily pierced with a fork.
3. Tip: Start potatoes in cold water to ensure even cooking and prevent splitting.
4. Carefully add 4 large eggs to the pot during the last 10 minutes of potato cooking time.
5. Remove eggs with a slotted spoon after 10 minutes and transfer to an ice bath to stop cooking.
6. Add 8 oz trimmed green beans to the same boiling water and blanch for 3 minutes until bright green and crisp-tender.
7. Immediately transfer green beans to the ice bath to preserve their vibrant color and texture.
8. Drain potatoes and let cool slightly before slicing into quarters.
9. Peel and quarter the hard-boiled eggs.
10. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
11. Tip: Whisk the vinaigrette vigorously to create a stable emulsion that coats ingredients evenly.
12. Arrange 4 cups torn butter lettuce on a large platter as the base.
13. Artfully arrange the quartered potatoes, green beans, halved cherry tomatoes, Niçoise olives, tuna chunks, and egg quarters over the lettuce.
14. Drizzle the vinaigrette evenly over the entire salad just before serving.
15. Tip: Assemble components separately to maintain distinct textures and prevent sogginess.
Generous in both portion and flavor, this salad offers a delightful contrast between the firm potatoes, tender beans, and briny olives. The rich tuna and creamy eggs complement the sharp vinaigrette, while the butter lettuce provides a delicate crunch. Serve it family-style on a large platter for a visually stunning presentation that honors its French origins.
Seared Tuna Nicoise Salad
Whisking together the vibrant flavors of Provence with the elegance of perfectly seared tuna, this Nicoise salad transforms a classic into a contemporary masterpiece. With each bite, you’ll experience a harmonious blend of tender greens, briny olives, and the rich, buttery texture of the fish. It’s a dish that feels both refined and effortlessly approachable, ideal for a light lunch or a sophisticated dinner.
Ingredients
– 2 tuna steaks (6 oz each)
– 4 cups mixed greens
– 1 cup green beans, trimmed
– 1/2 cup Nicoise olives
– 2 hard-boiled eggs, quartered
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Bring a pot of salted water to a boil over high heat.
2. Add the green beans and blanch for 3 minutes until bright green and crisp-tender.
3. Immediately transfer the green beans to an ice bath to stop the cooking process and preserve their color.
4. Pat the tuna steaks dry with paper towels to ensure a good sear.
5. Season both sides of the tuna with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
6. Heat 2 tablespoons of olive oil in a skillet over high heat until it shimmers, about 2 minutes.
7. Place the tuna steaks in the skillet and sear for 1 minute per side for rare, or until a golden crust forms.
8. Remove the tuna from the skillet and let it rest on a cutting board for 3 minutes to allow juices to redistribute.
9. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper to make the vinaigrette.
10. Arrange the mixed greens on a serving platter as the base layer.
11. Slice the rested tuna steaks against the grain into 1/2-inch thick pieces.
12. Top the greens with the blanched green beans, Nicoise olives, hard-boiled egg quarters, and sliced tuna.
13. Drizzle the vinaigrette evenly over the salad just before serving.
Each element contributes to a delightful contrast: the crisp greens and beans play against the silky tuna and creamy eggs, while the tangy vinaigrette ties everything together. For a creative twist, serve it deconstructed in individual bowls, allowing guests to customize their bites with extra olives or a squeeze of fresh lemon.
Vegetarian Salad Nicoise with Grilled Asparagus
Savor the sophisticated simplicity of a reimagined classic, where crisp greens meet perfectly grilled asparagus and protein-rich eggs in a vibrant vegetarian twist on the traditional Niçoise. This elegant salad celebrates fresh, seasonal produce with a harmonious balance of textures and flavors that delight both the palate and the eye.
Ingredients
– 1 lb asparagus
– 4 large eggs
– 8 oz baby potatoes
– 1 cup green beans
– 6 cups mixed greens
– 1 cup cherry tomatoes
– 1/2 cup Kalamata olives
– 1/4 cup red onion
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat grill to medium-high heat (400°F).
2. Trim the tough ends from 1 lb asparagus.
3. Toss asparagus with 1 tbsp olive oil.
4. Grill asparagus for 4-5 minutes, turning once, until tender with char marks.
5. Place 4 large eggs in a saucepan and cover with cold water.
6. Bring water to a boil over high heat.
7. Once boiling, reduce heat to low and simmer eggs for 9 minutes for firm yolks.
8. Transfer eggs to an ice bath for 5 minutes to stop cooking.
9. Peel and quarter the cooled eggs.
10. Halve 8 oz baby potatoes.
11. Steam potatoes for 12-15 minutes until fork-tender.
12. Trim 1 cup green beans.
13. Blanch green beans in boiling water for 2 minutes.
14. Immediately transfer beans to ice water to preserve bright color.
15. Halve 1 cup cherry tomatoes.
16. Thinly slice 1/4 cup red onion.
17. Whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
18. Arrange 6 cups mixed greens on a platter.
19. Top with grilled asparagus, steamed potatoes, blanched green beans, halved tomatoes, 1/2 cup Kalamata olives, sliced red onion, and quartered eggs.
20. Drizzle dressing over salad just before serving.
Notably, the contrast between the smoky grilled asparagus and the creamy hard-boiled eggs creates a luxurious mouthfeel, while the tangy lemon-Dijon vinaigrette cuts through the richness beautifully. For an artistic presentation, arrange components in distinct sections rather than tossing, allowing each ingredient to shine while inviting guests to customize their bites.
Chicken Salad Nicoise with Lemon Vinaigrette
Refreshingly elegant yet approachable, this Chicken Salad Nicoise with Lemon Vinaigrette reimagines the classic French bistro staple with bright, modern flair. Perfect for al fresco dining or a sophisticated lunch, it balances tender proteins with crisp vegetables in a zesty citrus dressing that sings of summer.
Ingredients
– 2 boneless, skinless chicken breasts
– 1 lb small red potatoes
– 8 oz green beans, trimmed
– 4 large eggs
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 6 cups mixed greens
– 1/4 cup extra virgin olive oil
– 3 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Season chicken breasts with 1/8 tsp salt and 1/8 tsp black pepper, then bake for 20-25 minutes until internal temperature reaches 165°F.
3. While chicken bakes, place potatoes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.
4. Blanch green beans in boiling water for 3 minutes, then immediately transfer to an ice bath to preserve vibrant color and crisp texture.
5. Hard-boil eggs by placing them in a saucepan, covering with water, bringing to a boil, then simmering for 10 minutes before cooling in ice water.
6. Whisk together olive oil, lemon juice, Dijon mustard, honey, remaining salt, and pepper in a small bowl until emulsified.
7. Slice cooled chicken into 1/2-inch strips and quarter the hard-boiled eggs.
8. Halve the cooked potatoes and arrange all components—mixed greens, chicken, potatoes, green beans, tomatoes, olives, and eggs—on a platter.
9. Drizzle with lemon vinaigrette just before serving to maintain optimal freshness.
Perfectly composed, this salad offers a delightful contrast between the juicy chicken, creamy eggs, and snappy vegetables, all unified by the tangy vinaigrette. Serve it family-style on a large platter for visual impact, or portion into individual bowls for an elegant lunch presentation that celebrates texture and balance.
Salmon and Quinoa Nicoise Salad
Kaleidoscopic in both color and flavor, this Salmon and Quinoa Nicoise Salad artfully reimagines the classic French dish with a modern, health-conscious twist. Perfectly seared salmon crowns a vibrant bed of quinoa, crisp vegetables, and briny olives, creating a symphony of textures that delights the palate. It’s an elegant yet approachable meal that balances sophistication with wholesome ingredients.
Ingredients
– 4 (6-ounce) salmon fillets
– 1 cup quinoa
– 2 cups water
– 1 pound baby potatoes, halved
– 4 large eggs
– 8 ounces green beans, trimmed
– 1 pint cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 3 tablespoons extra virgin olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Remove quinoa from heat, let stand covered for 5 minutes, then fluff with a fork and transfer to a large bowl to cool.
4. Place 1 pound halved baby potatoes in a pot, cover with cold water, bring to a boil over high heat, and cook for 12-15 minutes until tender when pierced with a fork.
5. Drain potatoes and rinse under cold water to stop cooking, then set aside.
6. Place 4 large eggs in a saucepan, cover with cold water by 1 inch, bring to a boil over high heat, then remove from heat, cover, and let stand for 10 minutes.
7. Transfer eggs to an ice bath for 5 minutes, peel, quarter, and set aside.
8. Bring a pot of salted water to a boil, add 8 ounces trimmed green beans, and blanch for 3 minutes until bright green and crisp-tender.
9. Drain green beans and immediately plunge into an ice bath to preserve color and crunch, then drain and set aside.
10. Pat 4 (6-ounce) salmon fillets dry with paper towels and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
11. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, then add salmon skin-side up and sear for 4-5 minutes until golden brown.
12. Flip salmon and cook for 3-4 minutes until internal temperature reaches 145°F and flesh flakes easily with a fork.
13. Remove salmon from skillet, let rest for 2 minutes, then flake into large chunks.
14. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
15. Add cooled quinoa, potatoes, green beans, 1 pint halved cherry tomatoes, 1/2 cup Kalamata olives, and 1/4 cup sliced red onion to the large bowl.
16. Pour dressing over the salad and toss gently to combine all ingredients evenly.
17. Top the salad with flaked salmon and quartered hard-boiled eggs.
Perfectly composed, this salad offers a delightful contrast of textures—from the flaky salmon and tender quinoa to the crisp beans and creamy eggs. The bright, lemony dressing enhances the briny olives and sweet tomatoes, creating a harmonious blend of flavors. For a stunning presentation, serve it family-style in a large wooden bowl or individually plate it with a sprinkle of fresh herbs.
Shrimp Nicoise Salad with Garlic Dressing
Fusing the classic elements of a Niçoise salad with succulent seafood, this elegant dish transforms a humble salad into a gourmet experience. Perfectly poached shrimp mingle with crisp greens, tender potatoes, and briny olives, all brought together by a robust garlic dressing that sings with freshness. It’s a sophisticated yet approachable meal that celebrates both land and sea in every vibrant bite.
Ingredients
– 1 pound large shrimp, peeled and deveined
– 1 pound baby potatoes, halved
– 4 large eggs
– 8 ounces green beans, trimmed
– 6 cups mixed greens
– 1/2 cup Kalamata olives, pitted
– 1/4 cup extra virgin olive oil
– 3 tablespoons red wine vinegar
– 2 cloves garlic, minced
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the halved baby potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer potatoes for 12-15 minutes until fork-tender, then drain and set aside to cool slightly.
3. While potatoes cook, bring a separate pot of water to a gentle simmer (180°F) for poaching the shrimp.
4. Add shrimp to the simmering water and cook for 2-3 minutes until they turn pink and opaque, then remove with a slotted spoon.
5. Using the same water, carefully add eggs and boil for 9 minutes for perfectly set yolks with a slight creaminess.
6. Immediately transfer boiled eggs to an ice bath for 5 minutes to stop the cooking process, then peel and quarter them.
7. Blanch green beans in the same pot for 3-4 minutes until bright green and crisp-tender, then plunge into ice water to preserve their vibrant color and crunch.
8. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper until emulsified.
9. Arrange mixed greens on a large platter, then artfully top with cooled potatoes, shrimp, green beans, quartered eggs, and Kalamata olives.
10. Drizzle the garlic dressing evenly over the salad just before serving to maintain the greens’ crisp texture.
Gloriously textured with tender shrimp, creamy eggs, and crisp vegetables, this salad offers a symphony of flavors from the briny olives and pungent garlic dressing. Serve it chilled on a warm day with crusty bread to soak up every last drop of the vibrant dressing, or add grilled asparagus for an extra seasonal touch.
Spicy Nicoise Salad with Sriracha Dressing
Delightfully reimagined with a modern twist, this Spicy Nicoise Salad elevates the classic French staple through bold Asian-inspired flavors and a fiery Sriracha dressing that tantalizes the palate. Designed for both elegance and ease, it marries crisp vegetables, tender proteins, and a zesty dressing into a harmonious dish perfect for warm-weather entertaining or a sophisticated weeknight dinner.
Ingredients
– 1 lb baby potatoes
– 4 large eggs
– 8 oz green beans
– 1 head romaine lettuce
– 2 cans (5 oz each) tuna in oil
– 1 cup cherry tomatoes
– 1/2 cup Kalamata olives
– 1/4 cup olive oil
– 2 tbsp Sriracha sauce
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place 1 lb baby potatoes in a medium pot, cover with cold water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer potatoes for 15-20 minutes until tender when pierced with a fork.
3. While potatoes cook, place 4 large eggs in a separate small pot, cover with water, and bring to a boil over high heat.
4. Once boiling, remove from heat, cover, and let eggs stand for 10 minutes for perfectly firm yolks.
5. Transfer eggs to an ice bath for 5 minutes to stop cooking and ease peeling.
6. Trim ends from 8 oz green beans and blanch in boiling water for 2-3 minutes until bright green and crisp-tender.
7. Immediately plunge green beans into ice water to preserve color and crunch.
8. Drain and halve cooked potatoes once cool enough to handle.
9. Peel and quarter the hard-boiled eggs.
10. Chop 1 head romaine lettuce into bite-sized pieces and place in a large salad bowl.
11. Add halved potatoes, blanched green beans, 2 cans drained tuna, 1 cup halved cherry tomatoes, and 1/2 cup pitted Kalamata olives to the bowl.
12. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp Sriracha sauce, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
13. Drizzle dressing over salad and toss gently to combine all ingredients evenly.
14. Garnish salad with quartered hard-boiled eggs arranged on top.
With its vibrant medley of textures—from the creamy potatoes and eggs to the crisp lettuce and beans—this salad delivers a symphony of flavors that balance heat, acidity, and savoriness. Serve it chilled alongside crusty bread for a complete meal, or as a standout dish at your next gathering, where its bold presentation and addictive spice will surely impress.
Roasted Beet and Goat Cheese Nicoise Salad
Oozing with vibrant hues and sophisticated flavors, this roasted beet and goat cheese nicoise salad reimagines the classic French dish with earthy sweetness and creamy tang. Perfectly roasted beets mingle with crisp greens, briny olives, and tender potatoes for a visually stunning and palate-pleasing experience. It’s an elegant yet approachable centerpiece for any seasonal gathering or weeknight dinner.
Ingredients
– 4 medium red beets
– 1 lb baby potatoes
– 4 large eggs
– 8 oz green beans
– 1 head butter lettuce
– 1/2 cup kalamata olives
– 4 oz goat cheese
– 3 tbsp olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat the oven to 400°F.
2. Scrub 4 medium red beets thoroughly under cold running water to remove any dirt.
3. Wrap each beet tightly in aluminum foil and place them on a baking sheet.
4. Roast the beets in the preheated oven for 60 minutes or until a knife inserts easily into the center.
5. Remove the beets from the oven and let them cool completely before handling.
6. Peel the cooled beets by rubbing off the skins with your fingers or a paper towel.
7. Cut the peeled beets into 1-inch cubes and set aside.
8. Place 1 lb baby potatoes in a medium saucepan and cover with cold water by 1 inch.
9. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15 minutes or until tender when pierced with a fork.
10. Drain the potatoes and let them cool slightly before halving them.
11. Place 4 large eggs in a small saucepan and cover with cold water by 1 inch.
12. Bring the eggs to a boil over high heat, then immediately remove from heat, cover, and let stand for 10 minutes.
13. Transfer the eggs to an ice bath and let cool for 5 minutes before peeling and quartering them.
14. Trim the ends off 8 oz green beans and blanch them in boiling water for 3 minutes until bright green and crisp-tender.
15. Immediately transfer the green beans to an ice bath to stop the cooking process and preserve their color.
16. Whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl to make the vinaigrette.
17. Tear 1 head butter lettuce into bite-sized pieces and arrange them on a large serving platter.
18. Artfully arrange the roasted beets, halved potatoes, quartered eggs, blanched green beans, and 1/2 cup kalamata olives over the lettuce.
19. Crumble 4 oz goat cheese evenly over the salad.
20. Drizzle the vinaigrette over the assembled salad just before serving.
This salad offers a delightful contrast of textures, from the tender roasted beets and creamy goat cheese to the crisp green beans and firm potatoes. The harmonious blend of earthy, tangy, and briny flavors makes each bite complex and satisfying. Try serving it alongside crusty bread or as a main course topped with grilled salmon for an extra protein boost.
Mediterranean-Inspired Nicoise Salad
Yielded by the sun-drenched coasts of the Mediterranean, this Nicoise salad reimagines tradition with vibrant, wholesome ingredients that sing of summer’s bounty. Perfectly seared tuna, crisp vegetables, and briny olives come together in a harmonious composition that is both nourishing and deeply satisfying. Each bite transports you to a seaside terrace, where simplicity and flavor reign supreme.
Ingredients
– 1 lb fresh tuna steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lb baby potatoes
– 4 large eggs
– 8 oz green beans, trimmed
– 1 pint cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 3 tbsp lemon juice
– 1 tbsp Dijon mustard
Instructions
1. Preheat a grill or grill pan to high heat (450°F).
2. Pat the tuna steak dry with paper towels to ensure a proper sear.
3. Rub the tuna with 1 tablespoon of olive oil, then season both sides evenly with kosher salt and black pepper.
4. Place the tuna on the hot grill and sear for 2 minutes per side for medium-rare, or until grill marks form and the exterior is caramelized.
5. Transfer the tuna to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
6. Meanwhile, place the baby potatoes in a pot of cold salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.
7. Drain the potatoes and let them cool slightly before halving them.
8. In a separate pot, bring water to a boil and carefully add the eggs; boil for 9 minutes for perfectly set yolks.
9. Immediately transfer the eggs to an ice bath to stop the cooking process and prevent a gray ring from forming.
10. Peel the eggs and quarter them lengthwise.
11. Blanch the green beans in boiling water for 3 minutes until bright green and crisp-tender, then plunge into ice water to preserve their color and texture.
12. In a large bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and Dijon mustard to create a bright, emulsified dressing.
13. Add the halved potatoes, blanched green beans, cherry tomatoes, Kalamata olives, and red onion to the bowl, tossing gently to coat with the dressing.
14. Slice the rested tuna against the grain into 1/2-inch thick pieces.
15. Arrange the dressed vegetables on a platter, top with the tuna slices and quartered eggs, and season lightly with additional salt and pepper if desired. Layered with contrasting textures—from the firm, meaty tuna to the creamy eggs and crisp-tender beans—this salad offers a symphony of flavors: briny, citrusy, and herbaceous. Serve it family-style on a large platter for a stunning centerpiece, or portion individually for an elegant lunch al fresco.
Herb Marinated Nicoise Salad with Fennel
Delightfully fresh and sophisticated, this herb-marinated Niçoise salad with fennel elevates the classic Provençal dish with aromatic herbs and crisp, anise-scented fennel. Perfect for a light lunch or elegant dinner, it balances briny olives, tender vegetables, and a vibrant marinade that melds flavors beautifully. Each bite offers a harmonious blend of textures and tastes, making it a standout addition to any seasonal table.
Ingredients
– 1 lb small red potatoes, halved
– 1/2 lb green beans, trimmed
– 1/4 cup extra-virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh basil
– 1 tbsp chopped fresh thyme
– 1 medium fennel bulb, thinly sliced
– 1/2 cup Niçoise olives
– 4 hard-boiled eggs, quartered
– 1 (5 oz) can tuna in oil, drained
– Salt and black pepper to taste
Instructions
1. Place the halved red potatoes in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat.
2. Reduce heat to medium and simmer the potatoes for 12-15 minutes, or until tender when pierced with a fork; drain and set aside to cool slightly.
3. Fill a bowl with ice water and set aside for blanching the green beans to preserve their vibrant color.
4. Bring a separate pot of water to a boil, add the trimmed green beans, and cook for 3-4 minutes until bright green and crisp-tender.
5. Immediately transfer the green beans to the ice water bath using a slotted spoon to halt the cooking process and maintain crunch.
6. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and Dijon mustard until emulsified.
7. Stir in the chopped parsley, basil, and thyme to create the herb marinade, seasoning with salt and black pepper to taste.
8. In a large mixing bowl, combine the cooked potatoes, blanched green beans, thinly sliced fennel, and Niçoise olives.
9. Pour the herb marinade over the vegetable mixture and toss gently to coat all ingredients evenly, ensuring the marinade penetrates for maximum flavor.
10. Let the salad marinate at room temperature for 15 minutes to allow the flavors to meld and the vegetables to absorb the dressing.
11. Gently fold in the quartered hard-boiled eggs and drained tuna, being careful not to break them apart.
12. Adjust seasoning with additional salt and pepper if needed, and serve immediately or chill briefly for a cooler dish.
Crisp and refreshing, this salad boasts a delightful contrast between the tender potatoes, crunchy fennel, and briny olives, all unified by the herbaceous marinade. For a creative twist, serve it atop a bed of butter lettuce or with crusty bread to soak up the flavorful dressing, making it a perfect centerpiece for al fresco dining.
Mini Nicoise Salad Bowls for Appetizers
Just as the first hints of autumn begin to color the air, these Mini Nicoise Salad Bowls offer a sophisticated yet approachable start to any gathering. Their vibrant composition and elegant presentation make them perfect for entertaining, capturing the essence of Provençal cuisine in a single, delightful bite. Each element is carefully balanced to create a harmonious blend of textures and flavors that will impress your guests from the very first taste.
Ingredients
– 1 lb baby potatoes
– 4 large eggs
– 8 oz green beans, trimmed
– 2 (5 oz) cans tuna in olive oil, drained
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted and halved
– 2 tbsp capers, drained
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/4 tsp sea salt
– 1/8 tsp black pepper
– 1 tbsp fresh parsley, chopped
Instructions
1. Place the baby potatoes in a medium saucepan and cover with cold water; bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes or until tender when pierced with a fork.
2. While the potatoes cook, place the eggs in a separate saucepan, cover with water, bring to a boil, then remove from heat, cover, and let stand for 10 minutes for perfectly set yolks.
3. Transfer the eggs to an ice bath immediately after cooking to stop the cooking process and make them easier to peel.
4. In a steamer basket over boiling water, steam the green beans for 4-5 minutes until bright green and crisp-tender, then plunge into ice water to preserve their color and texture.
5. Drain the potatoes and let them cool slightly before cutting into quarters.
6. Peel the eggs and slice them into quarters lengthwise.
7. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, sea salt, and black pepper to create the vinaigrette.
8. Gently flake the drained tuna with a fork to separate it into bite-sized pieces.
9. In a large bowl, combine the quartered potatoes, steamed green beans, halved cherry tomatoes, halved Kalamata olives, capers, and flaked tuna.
10. Drizzle the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly without breaking them apart.
11. Divide the salad mixture evenly among 8 small serving bowls or glasses.
12. Top each bowl with two quarters of egg and a sprinkle of fresh chopped parsley.
For the best flavor, let the salad sit at room temperature for 10 minutes before serving to allow the vinaigrette to meld with the ingredients. Fresh and vibrant, these mini bowls offer a delightful crunch from the green beans, creaminess from the eggs and potatoes, and a briny kick from the olives and capers. Serve them as elegant passed appetizers or arrange them on a platter for a stunning visual display that celebrates the colors of the season.
Grilled Vegetable Nicoise Salad
Luminous summer produce takes center stage in this sophisticated twist on the classic Niçoise, where charred vegetables mingle with traditional elements for a dish that celebrates both texture and flavor. Grilling transforms humble vegetables into smoky-sweet components that elevate the salad beyond its origins, while still honoring its Provençal roots. This version maintains the essential briny and fresh notes but introduces a delightful smokiness that makes it perfect for al fresco dining.
Ingredients
– 1 lb baby potatoes
– 1/2 lb green beans
– 2 red bell peppers
– 1 large zucchini
– 4 large eggs
– 1/2 cup Kalamata olives
– 2 cans (5 oz each) tuna in olive oil
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place baby potatoes in a pot of cold salted water, bring to a boil over high heat, and cook until tender when pierced with a knife, about 15 minutes.
2. Drain potatoes and let cool slightly before slicing in half lengthwise to maximize surface area for crisping.
3. Trim green beans and blanch in boiling water for 2 minutes until bright green but still crisp, then immediately transfer to an ice bath to stop cooking.
4. Preheat grill to medium-high heat (400°F) and brush grates with oil to prevent sticking.
5. Cut red bell peppers into quarters, removing seeds and membranes, and slice zucchini into 1/2-inch thick rounds.
6. Grill peppers skin-side down for 5 minutes until charred and blistered, then flip and grill for another 3 minutes.
7. Grill zucchini rounds for 3 minutes per side until tender with distinct grill marks.
8. Grill halved potatoes cut-side down for 4 minutes until golden and slightly crispy.
9. Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let stand for 10 minutes for perfectly set yolks.
10. Transfer eggs to ice water, peel once cool, and quarter lengthwise.
11. Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
12. Arrange grilled vegetables, green beans, quartered eggs, Kalamata olives, and flaked tuna on a platter.
13. Drizzle dressing evenly over the salad just before serving to maintain crisp textures.
Delightfully complex in both texture and taste, this salad offers a satisfying crunch from the green beans against the creamy potatoes and eggs, while the smoky grilled vegetables provide depth. The briny olives and rich tuna balance the bright vinaigrette, creating a harmonious plate that feels both rustic and refined. Serve it family-style on a large platter for a visually stunning centerpiece, or pack individual portions for an elegant picnic that travels beautifully.
Seafood Medley Nicoise Salad
A sophisticated twist on the classic Niçoise, this seafood medley salad combines briny ocean treasures with crisp, vibrant vegetables for a dish that sings of coastal elegance. Perfectly poached seafood mingles with tender potatoes and crisp greens, creating a harmonious balance of textures and flavors that feels both indulgent and refreshingly light. It’s an ideal centerpiece for a summer luncheon or an elegant dinner starter that impresses with minimal effort.
Ingredients
– 1 lb mixed seafood (shrimp, scallops, squid)
– 1 lb baby potatoes
– 4 large eggs
– 8 oz green beans
– 1 cup cherry tomatoes
– 1/2 cup Kalamata olives
– 4 cups mixed greens
– 1/4 cup extra virgin olive oil
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp sea salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh dill
Instructions
1. Place baby potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer potatoes for 15-20 minutes until easily pierced with a fork.
3. While potatoes cook, bring a separate pot of water to 212°F and carefully lower eggs into the water.
4. Boil eggs for 9 minutes for perfectly set yolks with a slight creaminess.
5. Transfer eggs to an ice bath immediately after cooking to stop the cooking process and make peeling easier.
6. Trim green beans and blanch in boiling water for 3 minutes until bright green and crisp-tender.
7. Shock blanched green beans in ice water to preserve their vibrant color and crisp texture.
8. Pat seafood dry with paper towels to ensure proper searing and prevent steaming.
9. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
10. Sear seafood for 2-3 minutes per side until opaque and lightly golden, working in batches to avoid overcrowding.
11. Whisk together remaining olive oil, lemon juice, Dijon mustard, sea salt, and black pepper in a small bowl.
12. Halve cherry tomatoes and pit Kalamata olives.
13. Peel and quarter the hard-boiled eggs.
14. Drain potatoes and cut into halves while still warm to better absorb the dressing.
15. Arrange mixed greens on a large platter as the base layer.
16. Artfully arrange potatoes, green beans, cherry tomatoes, olives, seafood, and eggs over the greens.
17. Drizzle the dressing evenly over the entire salad.
18. Garnish with chopped fresh dill just before serving to maintain its bright flavor.
Gloriously textured with tender potatoes, crisp beans, and succulent seafood, this salad offers a symphony of briny, fresh, and earthy notes. Serve it family-style on a large platter for a stunning presentation, or portion individually for an elegant seated dinner. The bright lemon-dill dressing ties everything together, making each bite a perfect balance of richness and refreshment.
Quinoa Nicoise Salad with a Citrus Twist
Brimming with vibrant colors and fresh flavors, this quinoa Niçoise salad reimagines the classic French dish with a modern, citrus-infused twist. Perfect for a light lunch or elegant dinner, it combines protein-packed quinoa with traditional Niçoise elements for a wholesome yet sophisticated meal. The bright citrus dressing ties everything together, creating a refreshing balance that celebrates seasonal produce.
Ingredients
– 1 cup quinoa
– 2 cups water
– 1 teaspoon salt
– 1 pound baby potatoes
– 4 large eggs
– 8 ounces green beans
– 1 cup cherry tomatoes
– 1/2 cup Kalamata olives
– 2 cans (5 ounces each) tuna in olive oil
– 1/4 cup extra virgin olive oil
– 3 tablespoons lemon juice
– 1 tablespoon Dijon mustard
– 1/4 teaspoon black pepper
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine quinoa, 2 cups water, and 1 teaspoon salt in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed and quinoa is fluffy.
4. Remove quinoa from heat, fluff with a fork, and let cool completely to room temperature for about 30 minutes.
5. Place 1 pound baby potatoes in a large pot, cover with cold water, and bring to a boil over high heat.
6. Cook potatoes for 12-15 minutes until easily pierced with a fork but still firm, then drain and halve when cool enough to handle.
7. Place 4 large eggs in a single layer in a saucepan, cover with 1 inch of cold water, and bring to a rolling boil over high heat.
8. Immediately remove pan from heat, cover, and let eggs stand for 10 minutes for perfectly firm yolks.
9. Transfer eggs to an ice bath for 5 minutes to stop cooking, then peel and quarter lengthwise.
10. Bring a pot of salted water to boil and blanch 8 ounces green beans for 3 minutes until bright green and crisp-tender.
11. Immediately plunge beans into ice water to preserve color and crunch, then drain thoroughly.
12. Halve 1 cup cherry tomatoes and pit 1/2 cup Kalamata olives if not pre-pitted.
13. Drain 2 cans tuna, reserving 2 tablespoons of the olive oil for the dressing.
14. Whisk together reserved tuna oil, 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon Dijon mustard, and 1/4 teaspoon black pepper until emulsified.
15. In a large bowl, combine cooled quinoa, potatoes, green beans, tomatoes, olives, and tuna, gently tossing to mix.
16. Drizzle dressing over salad and toss lightly to coat all ingredients evenly without crushing.
17. Arrange quartered eggs on top as a garnish just before serving to maintain their texture.
Exquisitely textured with fluffy quinoa, tender potatoes, and crisp beans, this salad offers a delightful contrast in every bite. The bright citrus dressing enhances the briny olives and rich tuna, creating a harmonious blend of Mediterranean flavors. Serve it chilled in a shallow bowl with crusty bread for soaking up the vibrant dressing, or pack it for a sophisticated picnic that travels beautifully.
Warm Nicoise Salad with Sautéed Mushrooms
Heralding the arrival of autumn with a sophisticated twist on a classic, this Warm Nicoise Salad with Sautéed Mushrooms marries the bright, briny flavors of the Mediterranean with earthy, umami-rich mushrooms for a dish that feels both comforting and elegant. Perfectly suited for a crisp September evening, it transforms simple ingredients into a cohesive masterpiece that delights the palate with every bite. The warmth of the sautéed mushrooms gently wilts the greens, creating a harmonious blend of textures and temperatures that is simply irresistible.
Ingredients
– 1 lb baby potatoes, halved
– 4 large eggs
– 8 oz green beans, trimmed
– 2 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1/4 cup red onion, thinly sliced
– 1 (5 oz) can tuna in olive oil, drained
– 1/2 cup Nicoise olives
– 1/4 cup cherry tomatoes, halved
– 2 tbsp fresh parsley, chopped
– 1 tbsp lemon juice
– Salt and black pepper to taste
Instructions
1. Place the halved baby potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer the potatoes for 12-15 minutes until tender when pierced with a fork, then drain and set aside.
3. While potatoes cook, place eggs in a small saucepan, cover with water, bring to a boil, then reduce heat and simmer for 9 minutes for medium-hard yolks.
4. Transfer eggs to an ice bath for 5 minutes to stop cooking, then peel and quarter them.
5. Blanch the green beans in boiling water for 3 minutes until bright green and crisp-tender, then plunge into ice water to preserve color and texture.
6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
7. Add sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until golden brown and any liquid has evaporated.
8. Stir in red onion and cook for 2 minutes until slightly softened.
9. In a large bowl, combine cooked potatoes, green beans, tuna, olives, cherry tomatoes, and parsley.
10. Add the sautéed mushroom mixture to the bowl and toss gently to combine.
11. Drizzle with remaining 1 tablespoon olive oil and lemon juice, then season with salt and black pepper to taste.
12. Gently fold in the quartered eggs to avoid breaking them apart.
13. Serve immediately while warm.
Perfectly balanced, this salad offers a delightful contrast of tender potatoes, crisp beans, and meaty mushrooms, all brought together by the bright acidity of lemon and the savory depth of tuna. For a creative twist, serve it atop a bed of arugula to add a peppery note, or accompany it with crusty bread to soak up the flavorful juices, making it an ideal centerpiece for a casual yet refined dinner.
Crab Nicoise Salad with Lime Dressing
On a warm September afternoon, nothing satisfies quite like a sophisticated twist on the classic Niçoise—our Crab Niçoise Salad with Lime Dressing marries sweet lump crabmeat with crisp vegetables and a zesty, bright dressing. This elegant yet approachable dish is perfect for a light lunch or a stylish dinner party centerpiece, offering layers of texture and flavor that delight the palate. Each component is carefully balanced to highlight the freshness of the ingredients, making it a standout for any occasion.
Ingredients
– 1 lb lump crabmeat
– 1 lb baby potatoes, halved
– 8 oz green beans, trimmed
– 4 large eggs
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tbsp fresh lime juice
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place the baby potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat.
2. Reduce the heat to medium and simmer the potatoes for 15 minutes or until tender when pierced with a fork.
3. Drain the potatoes and let them cool to room temperature.
4. Fill a separate saucepan with water, bring to a boil, and add the green beans.
5. Blanch the green beans for 3 minutes until bright green and crisp-tender.
6. Immediately transfer the green beans to an ice bath to stop the cooking process and preserve their color.
7. Place the eggs in a small saucepan, cover with water, and bring to a boil over high heat.
8. Once boiling, reduce the heat to low and simmer the eggs for 10 minutes for hard-boiled consistency.
9. Cool the eggs in an ice bath for 5 minutes, then peel and quarter them.
10. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, salt, and black pepper until emulsified.
11. In a large serving bowl, combine the cooled potatoes, blanched green beans, cherry tomatoes, Kalamata olives, red onion, and lump crabmeat.
12. Drizzle the lime dressing over the salad and toss gently to coat all ingredients evenly.
13. Garnish the salad with the quartered eggs and chopped parsley.
14. Serve immediately or chill in the refrigerator for up to 30 minutes to allow the flavors to meld.
Zesty and refreshing, this salad offers a delightful contrast between the tender crabmeat, firm potatoes, and crisp vegetables, all brought together by the tangy lime dressing. For a creative presentation, serve it in individual mason jars for a portable picnic or layer it on a platter with extra herbs and a sprinkle of flaky sea salt to elevate the visual appeal.
Vegan Nicoise Salad with Tofu
Unveiling a modern twist on a French classic, this vegan Niçoise salad transforms the traditional tuna into marinated tofu, offering a protein-packed and vibrant plant-based feast. With crisp vegetables and a tangy vinaigrette, it’s a refreshing yet hearty dish perfect for any season.
Ingredients
– 1 block extra-firm tofu
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 2 tbsp capers
Instructions
1. Press the tofu for 15 minutes using a tofu press or by wrapping it in a clean towel and placing a heavy object on top to remove excess water.
2. Cut the pressed tofu into 1-inch cubes and place them in a shallow dish.
3. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the marinade.
4. Pour the marinade over the tofu cubes, ensuring they are fully coated, and let them marinate at room temperature for 20 minutes to enhance flavor absorption.
5. Heat a non-stick skillet over medium-high heat and add the marinated tofu, cooking for 4-5 minutes per side until golden brown and slightly crispy.
6. Remove the tofu from the skillet and set it aside to cool slightly.
7. In a large salad bowl, combine 4 cups of mixed greens, 1 cup of halved cherry tomatoes, 1/2 cup of pitted Kalamata olives, 1/4 cup of thinly sliced red onion, and 2 tablespoons of capers.
8. Add the cooked tofu to the salad bowl and gently toss all ingredients together until evenly distributed.
9. Serve immediately for the best texture and freshness.
Bright and balanced, this salad offers a delightful crunch from the fresh vegetables paired with the savory, firm tofu, all brought together by the zesty vinaigrette. For a creative twist, serve it in individual mason jars for a portable picnic or layer it with quinoa for added heartiness.
Spiralized Vegetable Nicoise Salad
Fashioned with a modern twist on the classic French staple, this spiralized vegetable Niçoise salad artfully combines crisp, colorful ribbons of fresh produce with traditional Mediterranean flavors, offering a light yet satisfying meal perfect for late summer gatherings. Fresh zucchini and carrots transform into delicate noodles that cradle briny olives, tender potatoes, and protein-rich eggs, while a zesty vinaigrette ties everything together harmoniously. Elegant and nutrient-dense, it’s a vibrant dish that celebrates both simplicity and sophistication.
Ingredients
– 2 large zucchini
– 2 large carrots
– 1 lb small red potatoes
– 4 large eggs
– 1 cup green beans, trimmed
– 1/2 cup Kalamata olives, pitted
– 1/4 cup extra virgin olive oil
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then immediately remove from heat, cover, and let stand for 10 minutes.
3. Transfer the eggs to an ice bath for 5 minutes to stop the cooking process, then peel and quarter them.
4. Tip: For easier peeling, gently tap the eggs on a hard surface and roll them to crack the shell before peeling under cool running water.
5. Preheat the oven to 400°F and line a baking sheet with parchment paper.
6. Halve the red potatoes and toss with 1 tablespoon of olive oil, then spread them in a single layer on the baking sheet.
7. Roast the potatoes for 25 minutes or until golden brown and easily pierced with a fork.
8. Bring a pot of salted water to a boil and prepare an ice bath in a large bowl.
9. Blanch the green beans in the boiling water for 2 minutes until bright green and crisp-tender.
10. Immediately transfer the green beans to the ice bath to preserve their color and crunch, then drain and pat dry.
11. Tip: Blanching vegetables briefly locks in nutrients and vibrant hues, enhancing both visual appeal and texture.
12. Spiralize the zucchini and carrots using a spiralizer with a medium blade to create uniform noodles.
13. Pat the spiralized vegetables dry with paper towels to remove excess moisture and prevent a watery salad.
14. In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, salt, and black pepper to make the vinaigrette.
15. Tip: Emulsify the vinaigrette by whisking vigorously until the mixture is smooth and slightly thickened for even coating.
16. In a large serving bowl, combine the spiralized zucchini, spiralized carrots, roasted potatoes, blanched green beans, Kalamata olives, and quartered eggs.
17. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
18. Serve immediately or chill in the refrigerator for up to 30 minutes to allow flavors to meld.
Kaleidoscopic in both appearance and taste, this salad delights with a crisp, refreshing texture from the spiralized vegetables and a balanced medley of earthy, briny, and tangy notes. For a creative presentation, layer the components in a clear glass bowl to showcase the vibrant colors, or top with flaked tuna for added protein, making it an ideal centerpiece for alfresco dining or a healthy weeknight dinner.
Conclusion
Brimming with vibrant flavors, these 21 Nicoise salad recipes offer endless inspiration for fresh, satisfying meals. We hope you find a new favorite to enjoy—don’t forget to share which one you loved in the comments and pin this roundup to your Pinterest boards for easy access!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
