Summer Nicoise Salad

In Greece there is a traditional Village Greek salad, it is simple, and uses the classic Grecian staple vegetables, and of course, feta! Similarly, in France, there is the classic Nicoise Salad. It is a French bistro staple on a summer afternoon, just like the Village Salad is in Greece.

The Nicoise Salad started out as a simple salad for the poor, like ratatouille, but the salad became popular in the French Riviera in the summer. The popularity arose, having much to do with all the farm fresh vegetables, and with a touch of tuna and it eventually became popular worldwide. As put by Gordon Ramsay ,”it must be the finest summer salad of all!”

My version of the Nicoise salad was inspired by the traditional salad with some added touches.  I prepared this salad for a French dinner party, it was paired with savory traditional crepes, and a beautiful French based cheese display. We modernized the tuna portion of the salad and used fresh Ahi Tuna. You can also swap out the tuna for salmon, or any fish you prefer (much to the dismay of Nicoise purist!) The best part of the Nicoise Salad is that most often you will have all the items in your refrigerator and that is what makes this a easy summer-go-to!

This salad is gluten free, and if you remove the eggs, it is vegan and vegetarian. It is healthy and hearty enough for a main course and is one of the most beautiful salads with an assortment of flavors. 

Summer Nicoise Salad

Print Recipe
Serves: 4 Cooking Time: 1 hour


  • 1 lb of baby new potatoes or small fingerling potatoes
  • Salt
  • 10 ounces of thin french green beans trimmed
  • 4 large eggs
  • 2 shallots
  • 1 tablespoon of thyme
  • 1 teaspoon of tarragon
  • Pepper
  • 3/4 Cup of olive oil
  • 1 Cup of cherry tomatoes
  • 6 Heirloom easter egg radishes
  • 1 Head of Boston bib lettuce
  • 2 Cup of mixed greens
  • 2 Tablespoons of capers
  • 1 Cup of french olives or pitted kalamata work well



Put potatoes on to boil add salt and boil, cook until tender


Drain and transfer into a large bowl


In a new saucepan add salt and green beans, cook until tender or bright green 3 minutes


Drain and plunge into cold water and cool


Place eggs into a saucepan and boil for 10 to 12 mins, drain and run under cold water and cool


Peel under cold water


In a blender add, shallots, mustard, thyme, tarragon, lemon juice salt and pepper to taste add olive oil slowly


Toss green beans and potatoes and place in the refrigerator


Clean the radishes and rinse the tomatoes


Divide the lettuce on a plate and add the greens in the middle


Arrange the dressed potatoes, and green beans


Peel and slice the eggs and arrange


Slice the radishes and tomatoes, olives and arrange


Add capers for color


Add tuna if desired


Dress the salad with olive oil and white balsamic or use the remainder of the tarragon dressing


Salt and pepper to taste


Dressing the potatoes and green beans adds a extra touch and flavor

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