Salad Nicoise

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1/2 pound yellow or green wax beans

Kosher salt and freshly ground black pepper 

1/2 cup extra-virgin olive oil, plus more as needed 

1/4 cup red wine vinegar 

2 tablespoons capers, drained 

2 tablespoons chopped jarred pepperoncini 

12 ounces high-quality canned or jarred tuna in oil, such as Ortiz 

1 head red leaf lettuce, leaves separated 

1/2 cup thinly sliced red onion 

1 cup cherry tomatoes, halved 

1 cucumber, peeled if skin is thick, cut into batonnet (1/4-inch sticks)

2 hard-boiled eggs, peeled and halved 

1 cup sliced roasted red peppers, drained 

1/4 cup pitted Nicoise or Kalamata olives 

1/4 cup fresh basil, torn 

1/4 cup fresh dill leaves 

1/4 cup fresh parsley leaves 


  1. Blanch the wax beans: Plunge the beans into salted boiling water and let cook, 2 minutes. Remove and plunge into ice water to stop the cooking. Dry off completely.
  2. Whisk together the olive oil, vinegar, capers and pepperoncini in a small bowl. Set aside.
  3. Drain the tuna. Leave the tuna in big chunks; do not crumble. Place the lettuce on a platter. Arrange the tuna, onions, wax beans, cherry tomatoes, cucumbers, eggs, roasted peppers and olives on top. Drizzle liberally with the dressing. Garnish with the herbs and season with salt and pepper. Serve.
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