Classic Salade Niçoise
Fresh, colorful, and satisfying, this Salt-Free Salade Niçoise is inspired by the classic salad that originated in Nice on the French Riviera. Tender baby potatoes, crisp green beans, tomatoes, tuna, eggs, and a bright lemon-Dijon vinaigrette come together in a hearty salad that’s perfect for lunch, dinner, or entertaining. It’s a classic you’ll find yourself making all summer long.
Serves: 4–6 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes
Why You’ll Love This Recipe
A fresh, satisfying meal that’s naturally rich in protein and vegetables.
Bright lemon Dijon vinaigrette adds plenty of flavor without added salt.
Perfect for lunch, dinner, meal prep, or entertaining.
Beautiful presentation that’s impressive yet easy to prepare.
Delicious served slightly warm, at room temperature, or chilled.
Ingredients
For the Salad
2 (5-ounce) cans No-Salt-Added tuna, drained
1 pound baby Yukon Gold potatoes
8 ounces fresh green beans, trimmed
4 large eggs
1 pint cherry tomatoes, halved
1 small English cucumber, thinly sliced
1 cup radishes, thinly sliced
½ small red onion, very thinly sliced
1 head butter lettuce or romaine, torn into bite-size pieces
2 tablespoons chopped fresh parsley
For the Lemon Dijon Vinaigrette
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon grated lemon zest
1 small garlic clove, finely grated
1 teaspoon honey (optional)
Freshly ground black pepper, to taste
Instructions
1. Cook the Potatoes
Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 12–15 minutes, or until fork-tender. Drain and let cool slightly before cutting them into halves or quarters, depending on size.
2. Blanch the Green Beans
While the potatoes cook, bring another pot of water to a boil. Add the green beans and cook for 3–4 minutes, until crisp-tender. Immediately transfer them to a bowl of ice water to stop the cooking. Drain well.
3. Cook the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover, and let stand for 10–12 minutes. Transfer to an ice bath, peel, and cut into quarters.
4. Make the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, lemon zest, garlic, honey (if using), and black pepper until smooth and well combined.
5. Dress the Vegetables
In a large bowl, gently toss the warm potatoes, green beans, tomatoes, cucumber, radishes, and finally the thinly sliced red onion with about half of the vinaigrette so the vegetables absorb the bright flavors.
6. Assemble the Salad
Arrange the lettuce on a large serving platter or divide among individual plates. Spoon the dressed vegetables over the greens, then top with the tuna and quartered eggs. Sprinkle with the fresh parsley.
7. Finish and Serve
Drizzle with the remaining vinaigrette just before serving. Serve immediately, or refrigerate for up to an hour before serving for a slightly chilled salad.
Cook’s Note
Dressing the potatoes and vegetables while they’re still slightly warm helps them absorb more flavor.
Choose a high-quality extra-virgin olive oil, as it’s one of the main flavors in the vinaigrette.
Butter lettuce creates a softer, more traditional presentation, while romaine adds extra crunch.
This salad can be prepared a few hours ahead of time. For the freshest presentation, add the lettuce, tuna, eggs, and parsley just before serving.
For the best flavor, let the finished salad sit at room temperature for 10–15 minutes before serving if it has been refrigerated.
Storage
Store the salad and any leftover vinaigrette in separate airtight containers in the refrigerator for up to 2 days. If already dressed, leftovers are still delicious, though the lettuce may soften slightly. This recipe is not recommended for freezing.
Complete the Meal
Pair this Salade Niçoise with one or more of these Salt Free favorites: