Like many traditional dishes, people have adapted, reinterpreted, and reimagined the Niçoise salad over the past 100 years or so.My version takes some liberties: along with radish, cucumber, and artichoke hearts, I use tuna and skip the anchovies for a milder flavor that lets the vegetables do most of the talking. Creamy hard-boiled eggs add an additional healthy protein source packed with vitamins and minerals.This Salad Niçoise is hearty, pretty, healthy–maybe a little untraditional, but totally delicious. It’s an all in one meal perfect for lunch or dinner. And that’s how we like it around here!
What is Niçoise salad?
Niçoise salad, pronounced “nee-SWAHZ,” is a classic French composed salad, meaning it’s traditionally served with the ingredients displayed in groups rather than tossed together. There are many similar dishes throughout the Mediterranean, from traditional Greek salad with its hunks of feta cheese so proudly displayed to Tunisia’s version which often adds green apple. It’s named after the French Riviera city where it was invented, “Niçoise,” meaning “from Nice.” It’s among a handful of iconic French dishes that let summer produce speak for itself with little fuss, like the elegantly simple vegetable stew Ratatouille.What exactly counts as a “traditional Niçoise salad” comes with some baggage. Some say the platter should be rubbed with raw garlic and dressed with only a drizzle of high quality olive oil and no vinegar. Some believe only raw ingredients are allowed. That’s right, don’t even think about putting a potato or a boiled egg on there!For me, I used the core ingredients of fresh vegetables and fish, and made it my own. I encourage you to do the same. If artichokes aren’t your thing, then leave them off. If you want to try the salad with boiled potatoes and green beans, then go for it!
Niçoise Salad Ingredients
This Niçoise Salad recipe can be adapted according to your tastes and what you have on hand. Here’s what I love in my Niçoise:
Tomatoes: Choose the best quality tomatoes available, no matter the size. I used medium tomatoes, halved and sliced into wedges, but you could certainly substitute halved grape tomatoes, cherry tomatoes, or even larger tomatoes cut into bite-sized pieces. Salad greens: You could use Romaine, but I prefer a softer, sweeter lettuce like Bibb or Boston. Radishes: Radishes add a peppery texture and crunch. Cucumber: Cucumber adds a cooling quality and snappy texture. Olives: Niçoise olives are the natural choice for this recipe, but you can substitute another black olive that is more available to you. I like to use pitted olives rather than dealing with the pits. Artichoke hearts: Use unseasoned quartered artichoke hearts packed in water. Hard boiled eggs: You could use slightly soft-boiled eggs if you’d prefer, but hard-boiled eggs are less messy and so delicious when you don’t over boil them. See our guide on how to boil eggs to make the creamiest hard boiled eggs every time. Tuna: Use canned tuna that’s packed in oil, as it tends to be higher quality and more flavorful. Green onions: Add a mild bite without overpowering. You can substitute with shallots or chives if you prefer. Seasoning: This salad is seasoned simply with kosher salt and black pepper to enhance the flavor. Basil: Whole basil leaves add a fresh, aromatic quality. Red wine vinegar: The acid in the Dijon salad dressing. I like things to have a little zip to them, but you can always add less vinegar to taste. Apple cider vinegar or lemon juice can also be used as a substitute. Dijon mustard: Dijon mustard helps to emulsify and thicken the vinaigrette while adding a little zing and a wonderful depth of flavor. Olive oil: A smooth, high quality extra virgin olive oil is a must. I usually spring for our buttery Italian Nocellara with this recipe, but you can find our favorites from around the Mediterranean at our shop.
How to Make Niçoise Salad
Aside from boiling the eggs, there is no cooking involved in this easy Niçoise salad recipe! To make Niçoise salad:
Hard boil 4 eggs. To hard boil eggs, carefully place the eggs in a single layer in a saucepan. Next, cover the eggs with at least one inch of cold water and add 1/2 teaspoon of salt. Set on the pan on high heat and bring to a rolling boil while you get an ice bath ready. Once the water is boiling, turn off the heat, cover, and let sit for 10 minutes, then transfer to the ice bath to chill. Once the eggs are cool enough to handle, peel and cut them into quarters. Salt the tomatoes. Set a colander over a large mixing bowl. Slice 3-4 medium tomatoes and add to the colander, then toss with a pinch of salt. Finally, set the tomatoes aside and let them release some of their liquid into the bowl (don’t throw away the juice). Prep the veggies. To do this, first thinly slice 6 radishes, then peel a cucumber, and slice it in half lengthwise. Use a spoon and drag it down the center of the cucumber to scrape out its seeds so it stays crisp. Slice the cucumber into half moons. Thinly slice the white and green parts of 4 green onions. Finally, drain a can of artichoke hearts and a can of tuna. Arrange the salad. Spread 4 ounces of lettuce on a platter. Next, top with the radishes, cucumber, artichoke hearts, eggs, 1/2 cup of olives, and the drained tomatoes. You can do this as a composed salad, keeping things together, or spread the toppings evenly across the platter. Sprinkle on chunks of tuna, green onions, and tear a handful of basil leaves all over. Season with black pepper. Make the dressing. In the same bowl with the juices from your tomatoes, add 2 tablespoons each of red wine vinegar and Dijon mustard. Season with a pinch of salt and whisk to combine. Continue whisking as you pour in 1/3 cup of olive oil until the dressing is emulsified. Taste and adjust salt to your liking. Serve. Serve immediately, or wrap the salad in plastic and store in your fridge until you’re ready. Pour a bit of the dressing over the salad and toss very gently, or serve with the dressing on the side and allow everyone to help themselves.
Can I Make this Niçoise Salad Recipe Ahead?
You can certainly prep the components of this salad ahead of time, and store them separately in the refrigerator. Arrange the salad and cover with plastic wrap then set in your refrigerator for up to 6 hours. Just be sure to wait to add the dressing until the final moment.
Hard boiled eggs in their shell keep for up to 2 days in the refrigerator. Washed and dried lettuce will keep for up to 5 days. Sliced cucumbers, radishes, and onions will retain their crispness for up to 24 hours. Make the Dijon dressing and store it in the fridge in a tightly closed mason jar for up to 2 nights.
What to Serve With Niçoise Salad
This salad is a meal in itself, and if you serve it with a side of your favorite crusty bread, homemade focaccia, or even pita wedges. Add a bottle of chilled white wine and you’d be all set. If you want to add something more for a soup and salad night, try a chilled cucumber soup –what a refreshing meal for a hot day! Or, use up all those tomatoes in your garden with this 10-minute tomato gazpacho recipe. Browse all Mediterranean recipes.
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