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5 from 14 votes

How To Make Nicoise Salad

Nicoise salad is a French salad that's made with fresh vegetables, hard boiled eggs and tuna. This salad is ready in 30 minutes and you can serve this salad as a light lunch or dinner. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 520kcal


  • 2 yukon gold potatoes peeled and cut into 1 ½ inch pieces
  • 8 oz green beans
  • 4 large hard boiled eggs
  • 1 head lettuce washed and chopped
  • 2 cans tuna in olive oil drained
  • ½ red bell pepper sliced
  • 1 cup nicoise olives or kalamata olives
  • 2 roma tomatoes cut into large pieces
  • 1 shallot sliced

Dijon Dressing

  • 2 tablespoon lemon juice
  • ¼ cup olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon white vinegar
  • ¼ teaspoon salt
  • teaspoon black pepper


  • Cook the potatoes: Place the potatoes in a pot and cover with water and add 1 teaspoon of salt. Bring to boil and cook until the potatoes are fork tender. Drain and set aside.
  • Cook the green beans: While the potatoes are cooking, fill a medium sized pot halfway with water and bring it to boil. Cook the green beans for 5 minutes. Take them out of the boiling water and place them immediately in a bowl filled with ice water. This would help the green beans to keep their color. Drain and set aside.
  • Assemble: Place the lettuce in a large plate or a shallow bowl. Place chunks of tuna in the middle and arrange the bell pepper slices, olives, tomatoes, shallot, cooked potatoes and green beans on the salad.


  • Place all the ingredients in a mason jar and place the lid on. Shake well until all ingredients are incorporated. Drizzle over salad and serve.



  • This is a tuna nicoise salad, however, you can also made a salmon nicoise salad by swapping tuna for salmon. You can use this baked salmon recipe
  • I used boiled potatoes for this salad but you can also roast the potatoes in the oven and add them to the salad. 
  • You can add other vegetables to this salad such as capers, corn, beans, or radishes.
  • In addition to lettuce, you can use other salad greens such as spinach and arugula.  
  • The leftovers should be stored in an airtight container and refrigerated for up to 2 days. 


Calories: 520kcal | Carbohydrates: 24g | Protein: 37g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 202mg | Sodium: 1105mg | Potassium: 1040mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2250IU | Vitamin C: 47mg | Calcium: 127mg | Iron: 6mg