Salade Nicoise Recipe

Name: Salade Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1 teaspoon kosher salt; 1/2 teaspoon coarsely ground black pepper; 1 1/2 pounds fresh tuna steaks (1 inch thick); 1 1/2 pounds small red potatoes, scrubbed and cut into 1-inch cubes; 1 pound fresh green beans, trimmed; 1 pint grape or cherry tomatoes, halved; 1 cup yellow cherry tomatoes, halved; 1 head Boston or soft leaf lettuce, patted dry; 4 hard-cooked eggs, peeled and quartered; 12 pitted black olives such as Nicoise or Kalamata; Nicoise Dressing (recipe follows); 1 tablespoon Dijon mustard; 1 tablespoon balsamic or red wine vinegar; 2 tablespoons freshly squeezed lemon juice; 1 garlic clove, minced; Kosher salt and freshly ground black pepper to taste; 1/2 cup olive oil; Fresh chives or flat-leaf parsley; (makes 3/4 cup)

Servings: persons

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 1/2 pounds fresh tuna steaks (1 inch thick)
1 1/2 pounds small red potatoes, scrubbed and cut into 1-inch cubes
1 pound fresh green beans, trimmed
1 pint grape or cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
1 head Boston or soft leaf lettuce, patted dry
4 hard-cooked eggs, peeled and quartered
12 pitted black olives such as Nicoise or Kalamata
Nicoise Dressing (recipe follows)
1 tablespoon Dijon mustard
1 tablespoon balsamic or red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
Kosher salt and freshly ground black pepper to taste
1/2 cup olive oil
Fresh chives or flat-leaf parsley
(makes 3/4 cup)

1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
2
Preheat the oven to convection roast at 450F.
3
Line two rimmed baking sheets with foil and coat with nonstick spray.
4
Combine the olive oil, garlic, salt, and pepper in a mixing bowl.
5
Coat the tuna steaks with the oil mixture and place on one of the baking sheets.
6
Toss the potatoes and green beans with the remaining oil mixture and spread them in an even layer over the second baking sheet.
7
Roast the tuna on the top rack for 5 to 6 minutes, turning once.
8
Remove from the oven.
9
Roast the vegetables on the center or bottom racks for 15 to 20 minutes, until the potatoes are tender and the beans are lightly browned.
10
Combine the roasted potatoes and beans with the red and yellow cherry tomatoes.
11
Line a salad bowl or individual salad plates with lettuce.
12
Top with the roasted vegetables, eggs, and olives.
13
Slice the tuna and fan it over the top of the salad.
14
Drizzle with the dressing and serve.
15
Whisk all the ingredients, except for the olive oil and chives, together in a bowl.
16
Add the olive oil in a thin stream, whisking until combined.
17
Add the chives.
18
Drizzle the dressing over the salad.

1264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 garlic cloves, minced, 1 teaspoon kosher salt, 1/2 teaspoon coarsely ground black pepper, and more.

Yes, Salade Nicoise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salade Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions