Under 30 Minutes

Nicoise Salad

Turn this classic Nicoise salad into a Nicoise Salad Sandwich.

  • Prep:
  • Total Time:
  • Servings: 4
Nicoise Salad

Source: Everyday Food, March 2011


  • Coarse salt and ground pepper
  • 1/2 pound green beans, trimmed
  • 2 teaspoons Dijon mustard
  • 4 teaspoons red-wine vinegar
  • 1 small shallot, minced
  • 1/4 cup extra-virgin olive oil
  • 2 cans (5 ounces each) solid white tuna packed in oil, drained and broken into chunks
  • 1 head Bibb lettuce, leaves separated
  • 4 large hard-cooked eggs, halved
  • 6 plum tomatoes, halved (roasted if desired, see below)
  • 1/2 cup Nicoise or Kalamata olives


  1. In a large pot of boiling salted water, cook green beans until bright green and tender, 3 minutes. Drain and rinse under cool water. In a small bowl, whisk together mustard, vinegar, shallot, and oil and season with salt and pepper. In a medium bowl, combine tuna with half the vinaigrette and stir gently to combine.

  2. Divide lettuce among four bowls. Top with tuna mixture, green beans, eggs, tomatoes, and olives; season with salt and pepper and drizzle with remaining dressing. Serve immediately.

Cook's Notes

Flavor upgrade: Drizzle 6 halved plum tomatoes with olive oil and season with salt and pepper. Bake, cut side up, at 300 degrees until juices release and tomatoes shrivel slightly, 1 1/2 hours.


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