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

Active: 35 minTotal: 35 min

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.

Tags

Ingredients

Servings:
4
Metric
Nicoise Salad:
  • Green beans - 1 lb, trimmed and chopped into 1" / 2.5 cm pieces
  • Eggs - 4
  • 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
  • Prosciutto, thinly sliced - 1/4 lb
  • 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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Prep

  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 green beans - Bring a large stock pot of salted water to a boil. Add green beans and boil until tender, ~5 minutes (depending on thickness of the beans). 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.

Make

  1. Toss green beans with olive oil (the portion for the salad) and chives.
  2. Assemble salads by topping salad greens with green beans, tomatoes, olives, and eggs. Pull slices of prosciutto apart and break tuna into small pieces as you add them. Finish with vinaigrette just before serving. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 17 reviews

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

It's a really tasty and easy to make dinner. I've made Nicoise many times, but garlic in the dressing was something new that I learned here. Replaced green beans with canned white beans and added Zaatar spread I had on hand to the dressing for some extra flavor.

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

Loved this! Took awhile to prep, but worth it

By: stephanie
Posted: Aug 09, 2019
Diet: Vegetarian