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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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% Daily Value
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Reviews

This meal has 17 reviews

Having made Salade Nicoise many times before, I was looking forward to making this version to see the difference. I guess my family doesn't like sweeter salad dressings, as this one just didn't fulfill our expectations. The rest of the salad was good.

By: Richard
Posted: Sep 28, 2019
Diet: Original

Really enjoyed this one.

By: Kate
Posted: Aug 26, 2019
Diet: Original

This was good and filling, but it felt like a lot of fuss for a salad. I'll probably not plan this one for a weeknight in the future.

By: Jenn
Posted: Aug 24, 2019
Diet: Original

Not worth it. The flavors never really came together and it took over an hour to make.

By: Chelsea
Posted: Aug 20, 2019
Diet: Original

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