Green Bean Niçoise Salad is a Mediterranean-inspired dish that combines fresh, crisp green beans with the flavors of tender tuna, hard-boiled eggs, olives, and a tangy vinaigrette. It’s a refreshing, light, and satisfying salad that can serve as a main course or a side dish for any meal. This salad is full of vibrant colors and bold flavors, making it perfect for summer or any occasion that calls for a healthy, flavorful meal.
To start, blanch the green beans in boiling salted water for 3-4 minutes until they are tender but still crisp. Once they are cooked, transfer them to a bowl of ice water to stop the cooking process and preserve their vibrant color. Drain the beans and set them aside to dry.
In the meantime, prepare the rest of the ingredients. Hard-boil a few eggs until the yolks are fully set, then peel and cut them into halves or quarters. Drain a can of high-quality tuna, ideally packed in olive oil, and break it into large chunks. Slice Kalamata olives, and if desired, add a few cherry tomatoes for extra color and sweetness.
For the dressing, whisk together olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper until smooth. This simple vinaigrette will tie the salad together and enhance the flavors of the ingredients without overpowering them.
Once all the components are ready, assemble the salad on a large platter or in individual bowls. Arrange the green beans, tuna, eggs, olives, and any other vegetables you’ve chosen, then drizzle the dressing over the top. For a final touch, garnish with fresh herbs like parsley or basil for added flavor and color.
This Green Bean Niçoise Salad is not only nutritious and light but also packed with Mediterranean flavors that will transport you straight to the sunny shores of the French Riviera. It’s perfect for a quick weeknight dinner, a special brunch, or a picnic in the park.
Ingredients
- 100 grams green beans trimmed
- 2 whole eggs hard-boiled
- 150 grams potatoes boiled and quartered
- 1 can tuna drained
- 1 whole tomato sliced
- 50 grams black olives pitted
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- to taste salt and pepper
Instructions
- Blanch the green beans in boiling water for 3 minutes, then transfer to a bowl of ice water to stop the cooking process.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Arrange green beans, potatoes, hard-boiled eggs, tuna, tomato slices, and black olives on a plate.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with additional salt and pepper if desired.
Notes
🥗 Tips for the Best Green Bean Niçoise Salad
1. Blanch your green beans.Boil them for 2–3 minutes, then plunge into ice water to keep them crisp and bright green. 2. Use high-quality tuna.
Opt for tuna packed in olive oil — it adds rich flavor and pairs well with the vinaigrette. 3. Don’t skip the anchovies.
They’re traditional, briny, and pack an umami punch (even if you use just one or two fillets!). 4. Make your vinaigrette from scratch.
A simple mix of Dijon mustard, red wine vinegar, olive oil, and shallots beats anything store-bought. 5. Cook your potatoes just right.
Waxy varieties like red or fingerling hold their shape best. Don’t overcook — you want them tender, not mushy. 6. Soft- or medium-boiled eggs add creaminess.
Aim for 7–8 minutes of boiling for a golden, jammy center. 7. Serve it slightly warm or room temperature.
It brings out the flavors better than fridge-cold salad. 8. Add olives for a salty bite.
Niçoise olives are classic, but kalamata works too if you can’t find them. 9. Keep components separate for meal prep.
Store each salad ingredient individually and toss together just before serving for max freshness. 10. Finish with flaky sea salt and black pepper.
It’s the little touch that elevates everything!
Nutrition
I forgot the tomato and it still taste good. Pro tip! 🥴
This salad is so fresh and delicious! I love it!
Uhhh does it really need Dijon mustard? Can’t I just use ketchup?
I don’t get why everyone loves this. It’s just a bunch of veggies! Not for me.
I totally get what you mean! Veggies can be hit or miss. I prefer meat-heavy dishes too. Can’t please everyone, right?
But the combination of flavors is so refreshing! Have you tried adding a bit of feta or something? Might change your mind!
I tried this but it didn’t taste right to me. Maybe I used too much vinegar? Just wasn’t my thing.
I think the vinegar can really change the flavor! Maybe try less next time? I loved it!
Tuna in a salad? Yummy! I could eat this every day! 😋
I added some cheese. It was alright, but I’m not a fan of so much green.
This recipe is too complicated. Why so many steps?
Easy to make and tastes delicious! Perfect for summer lunches.
I tried it but my kids wouldn’t eat it. They said too green!