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A platter of Niçoise salad with soft-boiled eggs, tuna, baby potatoes, green beans, cherry tomatoes, olives, red onion, capers, and Romaine lettuce, garnished with herbs.

Niçoise Salad

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A vibrant, balanced Niçoise salad with creamy potatoes, crisp greens, tender tuna, and a punchy French vinaigrette made easy with Classic French Dressing Mix.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Salad
Cuisine: French Inspired
Calories: 631
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoon Classic French Vinaigrette Mix
  • ⅔ cup Olive oil
  • ⅓ cup White wine vinegar
  • 6 cups Mixed greens butter lettuce, arugula, or romaine
  • 1 lb Baby potatoes halved
  • 4 Large eggs
  • 1 cup Cherry tomatoes halved
  • 6 oz Green beans trimmed
  • 2 5-oz cans Tuna, drained (or fresh, sliced)
  • ⅓ cup Niçoise or Kalamata olives pitted
  • 2 tablespoon Capers
  • ¼ small Red onion thinly sliced
  • 2 tablespoon Fresh parsley chopped
  • Salt to taste

Equipment

  • Large pot (for boiling potatoes, green beans, and eggs)
  • Large serving platter
  • Mixing bowl or mason jar (for vinaigrette)
  • Slotted spoon or tongs

Method
 

  1. Add Classic French Vinaigrette Mix to a mason jar with olive oil and white wine vinegar; shake well. For extra flavor, make a day ahead and store in the fridge up to one week.
  2. Bring a pot of salted water to a boil. Add baby potatoes and cook until fork-tender, about 10 minutes. Remove with a slotted spoon and toss with 1 tablespoon vinaigrette while warm.
  3. Using the same water, blanch green beans for 1-2 minutes until bright green and crisp-tender. Transfer to an ice bath to stop cooking.
  4. In a separate pot, bring water to a gentle boil. Add eggs and cook 7-8 minutes for jammy yolks or 10 minutes for firm yolks. Transfer to an ice bath, peel, and slice in half.
  5. Arrange mixed greens on a large serving platter. Top with potatoes, green beans, cherry tomatoes, tuna, olives, capers, red onion, and eggs.
  6. Drizzle with French vinaigrette, garnish with fresh parsley, and season with salt to taste.

Nutrition

Calories: 631kcalCarbohydrates: 28gProtein: 24gFat: 47gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gTrans Fat: 0.02gCholesterol: 212mgSodium: 545mgPotassium: 981mgFiber: 5gSugar: 4gVitamin A: 1688IUVitamin C: 53mgCalcium: 95mgIron: 5mg

Notes

Storage: this salad is best served freshly composed, once dressed the greens wilt quickly. The vinaigrette keeps in a sealed jar in the fridge for up to a week, and you can boil the eggs and potatoes up to 2 days ahead, just keep everything separate and assemble right before serving.

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