Niçoise salad has always been one of those “special” dishes to me — something I imagined enjoying on a sunny terrace in the South of France. But the truth is, you can bring that same feeling to your own kitchen without much fuss.
This version is my personal take on the French classic. It keeps the tuna and eggs you’d expect but skips the anchovies (I prefer letting the vegetables shine) and adds a few extras I love — tender artichoke hearts, crunchy cucumber, and peppery radishes. It’s hearty enough for dinner but still feels light and fresh, making it perfect for warm days or when you want something satisfying without turning on the stove for hours.
Why I Love This Version
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Balanced flavors – Creamy eggs, briny olives, mild tuna, and crisp veggies all play so well together.
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Customizable – Add potatoes or green beans if you want to lean more traditional, or swap in other seasonal vegetables.
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Make-ahead friendly – You can prep all the components earlier in the day and assemble when you’re ready.
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Looks beautiful – Composed salads are as much a feast for the eyes as for the stomach.
Ingredients You’ll Need
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Lettuce – Bibb or Boston lettuce is my favorite for its soft leaves. Romaine works too.
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Tomatoes – Wedges of ripe medium tomatoes, or halved cherry tomatoes.
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Radishes – Thinly sliced for a peppery crunch.
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Cucumber – Peeled, seeded, and sliced into half moons for crisp freshness.
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Olives – Niçoise if you can find them, or another black olive you enjoy (pitted for convenience).
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Artichoke hearts – Quartered and packed in water.
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Hard-boiled eggs – Cooked until just set so the yolks stay creamy.
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Tuna – Canned in oil for more flavor.
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Green onions – Thinly sliced for a mild bite.
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Basil – Torn leaves for a fresh, aromatic touch.
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Seasoning – Kosher salt and freshly cracked black pepper.
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Dressing – Red wine vinegar, Dijon mustard, and extra virgin olive oil whisked together.
How I Make It Step-by-Step
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Boil the eggs – Place in a pot with cold water and a pinch of salt. Bring to a boil, turn off heat, cover, and let sit for 10 minutes. Transfer to an ice bath, peel, and quarter.
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Salt the tomatoes – Slice, toss with a pinch of salt in a colander set over a bowl, and let them release some of their juices (save the juice for the dressing).
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Prep the veggies – Slice radishes and cucumber, drain artichokes, and thinly slice green onions.
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Assemble the salad – Arrange lettuce on a platter. Add tomatoes, radishes, cucumber, artichokes, eggs, olives, tuna, and green onions. Scatter basil leaves over the top.
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Make the dressing – In the bowl with the tomato juices, whisk together red wine vinegar and Dijon. Slowly drizzle in olive oil while whisking until emulsified.
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Serve – Drizzle the dressing lightly over the salad or serve it on the side.
Make-Ahead Tips
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Eggs – Hard-boil and peel up to 2 days in advance.
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Veggies – Wash, dry, and chop the day before; keep them in airtight containers in the fridge.
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Dressing – Make up to 2 nights ahead and refrigerate in a sealed jar. Shake before using.
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Assemble close to serving – The lettuce stays crispest if you put the salad together just before eating.
Serving Ideas
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With warm crusty bread, homemade focaccia, or pita wedges.
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Paired with chilled cucumber soup for a refreshing summer dinner.
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Alongside a simple tomato gazpacho for a Mediterranean-inspired meal.
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With a glass of chilled white wine or sparkling water with lemon.
FAQs
Is this an authentic Niçoise salad?
Not exactly — this is a modern twist. The traditional version often includes anchovies and avoids cooked vegetables, but I make it my own with artichokes and no anchovies.
Can I add potatoes or green beans?
Yes! Many people do — boiled baby potatoes and blanched green beans make it heartier.
What tuna works best?
Oil-packed tuna is richer and more flavorful, but you can use water-packed if you prefer a lighter option.
Can I make it vegetarian?
Absolutely. Swap the tuna for chickpeas or white beans and keep the eggs, or use marinated tofu.
Nicoise Salad (French salad with tuna)
This Niçoise Salad is a colorful, flavor-packed dish that works as a light yet satisfying meal.
Ingredients
- 4 ounces soft salad greens (Bibb, Butter, or Boston lettuce)
- 3 to 4 medium tomatoes, cut into wedges
- 6 radishes, thinly sliced
- 1 cucumber, peeled, halved lengthwise, seeded, and sliced
- ½ cup pitted black olives (Niçoise or other)
- 1 cup canned artichoke hearts, quartered and drained
- 4 hard-boiled eggs, quartered
- 1 (5-ounce) can tuna in oil, drained and flaked
- 4 green onions, thinly sliced (white and light green parts)
- 10 fresh basil leaves, torn
- Freshly ground black pepper, to taste
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- Kosher salt, to taste
- ⅓ cup extra virgin olive oil
Instructions
- Place the tomato wedges in a colander set over a bowl. Sprinkle with kosher salt, toss gently, and let them drain for 10 minutes while you prep the rest of the salad. Keep the collected tomato juices for the dressing.
- Spread the salad greens on a large platter. Arrange the radishes, cucumber, olives, artichoke hearts, eggs, and drained tomatoes on top. Add flaked tuna, green onions, and basil leaves, then season with black pepper.
- To make the dressing, whisk the tomato juices with red wine vinegar, Dijon mustard, and a pinch of salt. Slowly stream in the olive oil while whisking until the dressing emulsifies. Adjust seasoning as needed.
- Serve immediately with the dressing drizzled over the salad, or offer it on the side so everyone can add their own.
Notes
- For a vegetarian option, omit the tuna and eggs.
- Anchovies or cooked salmon make great substitutes for tuna.
- You can also add cooked green beans and boiled potatoes for a heartier version.
- Dress only before serving to keep the greens fresh.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 330Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 155mgSodium 636mgCarbohydrates 13gFiber 5gSugar 5gProtein 18g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Niçoise Salad with Tuna and Artichoke Hearts is everything I love about Mediterranean cooking — fresh, colorful, and unfussy, with each ingredient adding something special. It’s as at home on a dinner party table as it is for a quick Tuesday night meal. Once you’ve tried this version, I think you’ll see just how easy it is to make this French classic your own.
