Nicoise Salad is made with potatoes, tomatoes, green beans, olives, tomatoes and vegan tuna. This French salad comes together fast and will never disappoint you, because whether it is for lunch or dinner it will always be a hit that the whole family will love. I love that this salad recipe is filling, but at the same time so fresh and light. You can tell that this will even be a satisfying appetizer.
Reasons to make this Nicoise Salad
This salad will you remind of summer: filling, light, fresh and full of bright and shiny flavors.
Star of the show is definitely the vinaigrette which has it all: flavor and taste like you eat in a fancy restaurant, yet so easy to prepare.
What makes this salad standout are the different components and that is why you will never be bored to make and eat them.
Textures vary from crunchy to juicy, simply a great eating experience.
What you need for this Nicoise Salad recipe
Vegan tuna tastes amazing and you can find it in any supermarket. Of course if you use fish, tuna is your best beat and you can simply use the same amount.
Green beans: you can cook or steam them. Make sure to leave some bite for the texture. Otherwise mushy beans are not delicious, friends.
Red onions and tomatoes add a great pop and taste, always delicious. Tomatoes give everything a juicy bite and is a classic in most salads and this Nicoise Salad is no exception.
I use black olives, but feel free to use green.
Lettuce: Boston lettuce for me is my favorite, but any other lettuce will work as well.
Baby or red potatoes are amazing here. You can use regular potatoes, too. Just keep in mind that you chop them into smaller sizes.
Finally, Pepperoncini are green peppers for a great tang and a little bit spiciness. If you can’t find them, leave them out, but they are great.
What’s in this vinaigrette
I warn you this might be the most amazing vinaigrette ever. Everything about the ingredients is easy and good, but flavor wise wonderful:
Olive oil adds a great creamy and savory flavor. It is a basic ingredient that you almost find in any vinaigrettes and dressings.
Lemon juice, mustard and garlic for a bright and shiny flavor.
Sweetener: you can use sugar, maple or honey. The sweetener is here for balancing all the other ingredients and flavors.
Oregano and parsley: add a great savory flavor to our vinaigrette. I use less oregano and more parsley as you can see, because oregano is stronger than parsley.
I chop shallots add them to the vinaigrette for an amazing flavor and texture. That crunch is legit.
How to make Nicoise Salad
Start with a quick prep: Scrub, wash the potatoes until they are clean. I do not peel my potatoes, because that is where the flavor sits.
You can steam, or cook them up to your preferences. Make the same with your green beans, trim them, steam or cook them.
Here we go, ready and leave them bite.
In a mixing bowl or mason jar, combine olive oil, lemon juice, garlic, shallots, oregano, parsley, sweetener, mustard and a pinch of salt, pepper. Mix or shake until homogenous mixture is reached.
Mix the lettuce with half of the vinaigrette.
Use a plate or bowl if you prefer: start with Boston lettuce on the bottom of your plate, following by potatoes, tuna, olives, tomatoes, green beans, pepperoncini. Add rest of the vinaigrette on top.
Tips and tricks
Leftover can be stored for around 3 days in the fridge.
Vinaigrette can be used up 5 days.
You can make the potatoes and green beans in advance for around 2 days.
Instead of oregano you can use tarragon.
If you use eggs, you can cook some eggs cut them in halves and add them to salad. Leave them a bit runny this will add up great creaminess and flavor.
Other recipes to try
For the Salad:
- 8 oz vegan tuna
- 1 cup green beans
- 5 oz black olives, halved
- 1 medium red onion, finely chopped
- 3 cups Boston lettuce
- 6 pepperoncini
- 7 oz baby or red potatoes
- 2 medium tomatoes, diced
For the Vinaigrette:
- 1/3 cup olive oil
- 2 cloves garlic, pressed
- 1 lemon, juiced
- 1 tsp mustard
- 2 tsp Sweetener
- 1/2 tsp oregano
- 1/2 shallot, finely diced
- 2 Tbs parsley
- salt, pepper to taste
- For the potatoes, scrub, wash and clean them. I do not peel my potatoes, because the flavor and texture is great.
- Steam, or cook them up to your preferences.
- Do the same with your green beans. Wash and trim, then steam or cook them.
For the vinaigrette:
- In a bowl or jar combine olive oil, lemon juice, garlic, shallots, oregano, parsley, sweetener, mustard plus a pinch and salt, pepper.
- Mix, shake until a well combined mixture is the result.
- Mix half of vinaigrette with Boston lettuce.
- On a plate or in a bowl: start with Boston lettuce, followed by potatoes, tuna, olives, tomatoes, green beans, pepperoncini add remaining vinaigrette.
- Leftovers are great for 3 days in the fridge.
- Vinaigrette will stay fresh for 5 days.
- Make the potatoes and green beans in advance for around 2 days to save time.
- Instead of oregano, use tarragon.
- If you like eggs, you can cook and cut them in halves. Leave them a bit runny. This will add great creaminess and flavor to your salad.
Nutrition Information:Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 379Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 129mgCarbohydrates: 22gFiber: 13gSugar: 2gProtein: 34g