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Nicoise Salad
with tuna / tomatoes / green beans / olives / potatoes / eggs

Active: 35 minTotal: 35 min
20160815 nicoise salad nm 2.jpg?ixlib=rails 2.1

A summer favorite in Southern France, Nicoise salads are topped with seasonal produce and served with tuna, boiled eggs, and olives. We featured this meal previously in 2016.



Nicoise Salad:
  • Green beans - 1 lb, trimmed and chopped into 1" / 2.5 cm pieces
  • Eggs - 4
  • Potatoes, baby red or new - 1 lb
  • Tomatoes, medium - 1, wedges
  • Chives - 1 Tbsp, chopped
  • Tuna, canned, look for Spanish or Italian varieties packed in olive oil (5 oz / 142 g can) - 2 cans, drained
  • Olives, nicoise (sub seedless kalamata) - 1/2 cup, drained and rinsed
  • Oil, olive - 1 tsp
  • Salad greens - 8 oz
Sherry Vinaigrette:
  • Garlic - 1 clove, chopped
  • Vinegar, sherry (sub red or white wine vinegar) - 1 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 4 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Green beans - Trim green beans and chop into 1" / 2.5 cm pieces. (Can be done up to 5 days ahead)
  2. Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
  3. Boil potatoes and green beans - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are nearly tender, about 15 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork before adding green beans). Add green beans to the pot and continue to boil until both the potatoes and beans are very tender, about 5 minutes more. Drain and rinse under cool water. (Can be done up to 5 days ahead)
  4. Make vinaigrette - Chop garlic. Whisk garlic with vinegar, lemon juice, mustard, and honey. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
  5. Tomatoes / Chives / Tuna / Olives - Prep as directed. (You can leave the olives whole or slice them if you’d prefer.)
  6. Eggs - Roll eggs against a hard, flat surface to break up shell and then peel. Slice into quarters.


  1. Quarter potatoes. Toss potatoes and green beans with olive oil (the portion for the salad) and chives. Season with some salt and pepper.
  2. Assemble salads by topping salad greens with potatoes and green beans, tuna (break it into bite-sized pieces as you add it), tomatoes, olives, and eggs. Finish with vinaigrette just before serving. Enjoy!

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This meal has 13 reviews

This was so flavorful and I loved the warm veggies with the cold salad. All the textures went so well together. I sound like a foodie in this review and I'm not. ;0 It was very delicious!

By: Emily
Posted: Aug 16, 2019
Diet: Original

Excellent salad that was easy to make. Potatoes, green beans and chives mixture was a great addition to the salad and was what made this salad a satisfying and fulfilling meal.

By: Dianna
Posted: Aug 12, 2019
Diet: Vegetarian

My family loved this interesting and flavorful salad. Will make it again. The potatoes and green beans were a very nice and novel touch.

By: Ann
Posted: Aug 11, 2019
Diet: Original

Much tastier than I expected. The dressing really brought this dish together.

By: Heidi
Posted: Aug 10, 2019
Diet: Original

This was pretty good. I didn't really like the Tuna in there to be honest. Tuna was OK the night of, but I typically take the leftovers for work, and the tuna had gotten mighty fishy by then.

By: Caitlin
Posted: Aug 10, 2019
Diet: Original

I was looking at the nutrition information and some ingredients are missing: tomatoes, olives, dressing and the lettuce. It makes it difficult when I'm doing calorie tracking to not have access to all the information.

By: Jessie
Posted: Aug 09, 2019
Diet: Original