Nicoise Salad is a classic French dish that brings together vibrant ingredients to create a refreshing and colorful meal. Perfect for warm weather or any time you want a light yet filling dish, this salad features tuna, fresh vegetables, and a zesty dressing. It’s not just delicious; it’s also a feast for the eyes!
Why Make This Recipe
Making Nicoise Salad is not only easy but also rewarding. You can enjoy a healthy balance of protein, vitamins, and healthy fats in every bite. This salad lends itself to creativity, allowing you to customize it based on what you have on hand. Plus, it’s an excellent option for meal prep or a quick lunch. You’ll love how simple it is to make and how great it tastes!
How to Make Nicoise Salad
Creating Nicoise Salad is a simple process. Follow these steps to prepare this delicious salad:
Ingredients:
- 8 baby/chat potatoes (Note 1)
- 120g/4 oz green beans, trimmed
- 2 tomatoes, each cut into 8 – 10 wedges
- 1/2 baby cos lettuce (romaine), cut or torn into large bite-size pieces
- 3 hard-boiled eggs, peeled and quartered
- ¾ cup/100g unpitted black olives (Note 2)
- 250 – 300g/8 – 10oz canned chunk tuna in oil, drained and broken into large chunks (Note 3)
- 1 1/2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 small garlic clove, minced/grated
- 1/4 tsp salt
- 1 tsp Dijon mustard
- Pinch black pepper
Directions:
Dressing: Combine the lemon juice, olive oil, minced garlic, salt, Dijon mustard, and black pepper in a jar. Shake well to mix the ingredients.
Cook Potatoes: Boil the baby potatoes in salted water until tender. Drain them and let them cool completely. Once cooled, slice the potatoes in half.
Blanch Beans: In a separate pot, boil the green beans until they are tender but still bright green. Drain the beans and quickly rinse them under cold running water to stop the cooking process. Then, pat them dry with a kitchen towel.
Assemble the Salad: In a large bowl, combine the potatoes, green beans, tomato wedges, lettuce pieces, quartered eggs, olives, and tuna. Drizzle the dressing over the salad and toss gently to combine.
How to Serve Nicoise Salad
Serve the Nicoise Salad in large bowls or on individual plates. You can add an extra drizzle of olive oil or a sprinkle of fresh herbs for added flavor. This salad is great as a main dish or side dish.
How to Store Nicoise Salad
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the dressing separate if you plan to eat it later, as the vegetables can become soggy. The salad will stay fresh for up to 2 days.
Tips to Make Nicoise Salad
- Choose high-quality tuna for the best flavor.
- You can use a mix of olives based on your preference.
- If you like, add capers or artichoke hearts for extra taste.
- Feel free to adjust the amount of vegetables according to your liking!
Variation
To switch things up, you can replace the tuna with cooked chicken or chickpeas for a vegetarian version. Adding avocados can also give the salad a creamy texture.
FAQs
1. Can I use frozen green beans?
Yes! You can use frozen green beans. Just cook them according to the package instructions before adding them to the salad.
2. Is Nicoise Salad served cold?
Yes, Nicoise Salad is typically served cold or at room temperature, making it a refreshing dish.
3. Can I make this salad ahead of time?
You can prepare most of the components ahead of time and assemble the salad shortly before serving for the best texture and flavor.
Enjoy making and eating your Nicoise Salad! It’s not just a salad; it’s a delightful celebration of fresh ingredients and flavors.
Nicoise Salad
Ingredients
For the salad
- 8 pieces baby/chat potatoes Note 1
- 120 g green beans, trimmed
- 2 pieces tomatoes, each cut into 8 – 10 wedges
- ½ head baby cos lettuce (romaine), cut or torn into large bite-size pieces
- 3 pieces hard-boiled eggs, peeled and quartered
- ¾ cup unpitted black olives Note 2
- 250 – 300 g canned chunk tuna in oil, drained and broken into large chunks Note 3
For the dressing
- 1 ½ tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 small clove garlic, minced/grated
- ¼ tsp salt
- 1 tsp Dijon mustard
- 1 pinch black pepper
Instructions
Dressing
- Combine the lemon juice, olive oil, minced garlic, salt, Dijon mustard, and black pepper in a jar. Shake well to mix the ingredients.
Cook Potatoes
- Boil the baby potatoes in salted water until tender. Drain them and let them cool completely. Once cooled, slice the potatoes in half.
Blanch Beans
- In a separate pot, boil the green beans until they are tender but still bright green. Drain the beans and quickly rinse them under cold running water to stop the cooking process. Then, pat them dry with a kitchen towel.
Assemble the Salad
- In a large bowl, combine the potatoes, green beans, tomato wedges, lettuce pieces, quartered eggs, olives, and tuna. Drizzle the dressing over the salad and toss gently to combine.
