Nicoise Salad is a classic French composed salad built around good tuna (or sometimes anchovies), boiled eggs, crisp green beans, and a punchy Dijon vinaigrette that soaks into the potatoes and other fresh veggies you have on hand.

It works just as well for a high-protein, high-fiber lunch or a weeknight dinner as it does for entertaining. I make it on repeat all summer long!

If you’re like me and don’t live in France but want to make an impressive meal with a can of tuna, then Nicoise Salad is the move. It comes together rather quickly, and with a few tips and tricks, takes ordinary ingredients to a gourmet level.

A great Nicoise salad is really about two things: quality ingredients and how you cook them. Get those right, and the rest is just assembly.

Tricks for an Awesome Nicoise Salad

• Dress the hot potatoes immediately after cooking & draining them. Hot potatoes absorb vinaigrette in a way that cold potatoes simply cannot. It adds a layer of flavor that makes the whole salad taste more cohesive.
• Don’t overcook the eggs. In my opinion, a perfectly jammy egg with a custardy, not runny but not-quite-set yolk is what takes this salad from good to genuinely great.
• I also think the quality of tuna matters more in this recipe than in almost any other. Because the tuna isn’t buried under heavy sauce or cheese, you really taste it. While I prefer tuna packed in water for other canned-tuna recipes, this is one recipe where it’s worth buying the good stuff packed in olive oil.

Nicoise Salad Ingredient Notes

Tuna

You want oil-packed tuna, ideally in olive oil, because the fat carries flavor and gives you a much better texture. It flakes in big, satisfying chunks rather than crumbling into mush. If you use water-packed tuna, just give it an extra drizzle of the vinaigrette.

Eggs

The classic Nicoise calls for hard-boiled eggs, but I prefer jammy eggs with a slightly soft center, with a yolk that is set but still creamy, which is incredible against the briny olives and tangy vinaigrette. To get there, bring your water to a boil first, gently lower in the eggs, and cook for exactly 7 to 8 minutes, then transfer immediately to an ice bath. If you want fully hard-boiled eggs, 13 minutes is the sweet spot. I walk through the full method (including how to make them easy to peel every single time) in my Easy-to-Peel Hard-Boiled Eggs post.

Potatoes

Small waxy potatoes work best here: fingerlings, baby Yukon golds, or small red potatoes. They hold their shape after boiling and have a buttery, creamy texture that pairs beautifully with the vinaigrette. Toss them with a few tablespoons of vinaigrette right after draining and halving, before anything else goes on the platter.

Green Beans

Haricots verts (the thin French variety) are traditional and worth seeking out if your store carries them. They’re more tender and cook faster than standard green beans. Either works. Just don’t overcook them. You want them bright green and just barely tender, with a little snap still in them. About 3 minutes in boiling water, then straight into an ice bath to stop the cooking and lock in the color.

Olives

Real Nicoise olives are small, black, and intensely briny. They’re worth seeking out if your store carries them. Most grocery stores don’t stock them, and Kalamata olives are an excellent substitute, with a similar brine and meatiness. Buy them pitted if you’re serving guests, so nobody bites into a pit.

The Vinaigrette

A good Dijon vinaigrette is what makes or breaks this salad. The formula is simple: Dijon mustard, red wine vinegar or fresh lemon juice, a small shallot, extra virgin olive oil, salt, and pepper. The Dijon does double duty here: it adds flavor and also emulsifies the dressing so it clings to the ingredients instead of pooling at the bottom of the bowl. Make more than you think you need. Leftover Nicoise vinaigrette is fantastic on any salad for the next three days.

To save on groceries, I buy my olive oil, Dijon mustard, capers, and pantry staples from Thrive Market, a high-quality online grocer. Get 40% off your first order at Thrive Market here.

How to Make Nicoise Salad

The key to a Nicoise salad that comes together quickly is sequencing the cooking right. You only need one pot of boiling water.

See the full details in the printable recipe card below.

1. Start with the potatoes (they take the longest). Bring a large pot of water to a boil and add the potatoes. Boil until fork-tender (about 15 minutes), then remove them with a slotted spoon and use the same water for the green beans. This saves time and dirty dishes.
2. While the potatoes are cooking, make your vinaigrette and boil your eggs in a separate small pot. By the time everything is cooked and cooled, you’re just assembling on a platter. The composed presentation, with each ingredient arranged in its own section rather than tossed together, is part of what makes a Nicoise salad so beautiful.
3. Arrange the ingredients on a large plate or platter, drizzle the vinaigrette over everything, and bring it to the table for people to serve themselves.

This is also a genuinely great meal prep salad. Cook the eggs, potatoes, and green beans up to 3 days in advance, then store them separately in the fridge. Make the vinaigrette in a jar and shake it before using. When you’re ready, assembly takes about 5 minutes.

Ways to Serve Nicoise Salad

The classic version is perfect as a main course for lunch or a light summer dinner. Here are a few ways to make it your own:

• Swap the tuna for salmon. Canned salmon works beautifully, or use leftover grilled or baked salmon from the night before. My Easy Salmon Recipe makes a great base.
• Make it vegetarian. White beans or chickpeas in place of tuna give you protein without the fish. The rest of the salad doesn’t change.
• Add anchovies. Traditional Nicoise often includes them, either laid across the top or whisked into the dressing. They add a depth of umami flavor that’s fantastic if you like them.
• Serve it as a platter for entertaining. Arrange everything on a large board or serving platter and let guests compose their own plates. It’s one of the most effortlessly elegant things you can put on the table.

Find more healthy canned tuna recipes here.

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If you love composed salads like this one, you’ll also want to try my Superfood Black Bean and Quinoa Salad for another high-protein lunch that holds up well for meal prep.

Nicoise Salad FAQs

What is in a traditional Nicoise salad?

A traditional Nicoise salad from Nice, France, is made with tuna (almost always canned), hard-boiled eggs, tomatoes, green beans, Nicoise olives, and a simple vinaigrette. Some versions include potatoes and anchovies. This is considered a healthy salad, with protein from the tuna and eggs, fiber from the vegetables, and healthy fats from the olive oil dressing. Modern versions often add capers, radishes, and artichoke hearts.

Can I make Nicoise salad ahead of time?

Yes, and it’s actually one of the best salads for meal prep. Cook the eggs, potatoes, and green beans up to 3 days ahead and store them separately in the fridge. Make the vinaigrette in a sealed jar. Assemble right before serving so nothing gets soggy. Don’t dress the full salad until you’re ready to eat.

What kind of tuna should I use for Nicoise salad?

Use oil-packed tuna, not water-packed. The olive oil adds flavor and gives you a better texture. The tuna flakes in bigger, more satisfying pieces. If you only have tuna packed in water, you can absolutely use it, just drizzle it with extra vinaigrette or olive oil.

What’s the difference between hard-boiled and jammy eggs for Nicoise?

Traditional Nicoise uses fully hard-boiled eggs, but jammy eggs (cooked 6 to 8 minutes so the yolk is set but still creamy) are my preference. The soft yolk mixes with the vinaigrette on the plate in a way that’s absolutely delicious. Either works, and it comes down to personal preference. See my Easy-to-Peel Hard-Boiled Eggs guide for the full technique on both.

Can I use a different protein instead of tuna?

Absolutely. Canned or fresh salmon is a natural swap. Grilled chicken works well if you prefer. For a vegetarian version, white beans or chickpeas are a great substitute that adds protein and a creamy texture that plays nicely against the crisp vegetables.

How long does Nicoise salad keep in the fridge?

If stored with the components separate and undressed, everything keeps well for up to 3 days. Once assembled and dressed, eat it the same day. The vinaigrette softens the green beans and potatoes overnight, which isn’t bad, but the freshness of a just-assembled salad is hard to beat.