Salad Nicoise

Because it requires very little cooking, this is a perfect salad for the hot days of summer! In fact, we enjoy it dressed with a lovely champagne shallot vinaigrette and served with some crusty French Bread.

Salad Nicoise

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Salad
Keyword: Budget, Easy, Healthy


Shallot Vinaigrette

  • I shallot (finely minced)
  • 2 tbsp whole grain mustard or dijon
  • 1 tbsp white sugar
  • 2 tbsp white wine or champagne vinegar
  • ¼ tsp fish sauce
  • 3 tbsp olive oil extra virgin

The Salad

  • 1 package mixed greens
  • 1 boiled egg
  • 1 can tuna packed in water
  • 1 red bell pepper (sliced lengthwise)
  • 1 cup green beans (ends trimmed and blanched)
  • 1-2 small white potatoes
  • 10 kalamata olives (pitted and halved)
  • 1 tomato (cut into wedges)


Make the Vinaigrette

  • Whisk together all ingredients except the olive oil.
  • Slowly drizzle oil into mixture while continuing to whisk.
  • One mixture is emulsified, set aside.

Prep Ingredients

  • EGGS: Place eggs in boiling water. Reduce and simmer for 20 minutes. Remove and run under cold water. Peel and set aside.
  • POTATOES: Fill a medium-sized saucepan with water. Add 1 tbsp salt and bring to a boil. Once boiling, turn heat down to simmer and cook until the potatoes pierce easily with a fork, but are not mushy. When tender, remove from heat and drain. Rinse under cold water to prevent additional cooking.
  • BEANS: Fill a medium-sized saucepan with water. Add 1 tbsp salt and bring to a boil. Add beans and cook for 3 minutes. Remove and immediately rinse with cold water or place into a water bath (ice water). Drain and set aside.

Bring It All Together

  • Lightly toss one serving of salad (about 3 cups) with 2 tbsp of dressing. Add to the plate. Arrange additional ingredients on top of mixed greens. Lightly drizzle with additional dressing and serve!

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