Classic Niçoise Salad with Tuna and Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A traditional French salad featuring tuna, hard-boiled eggs, Niçoise olives, and fresh vegetables, dressed simply with olive oil and vinegar. This French recipe, ready in about 25 minutes, pairs ripe tomatoes, large eggs, Niçoise olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, quartered ripe tomatoes
• 4 large eggs
• 1/2 cup Niçoise olives
• 6 oz, drained canned tuna in olive oil
• 4, optional anchovy fillets
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed salad greens

Instructions

1. Step 1: Place 4 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer for 9 minutes. Remove eggs and cool in ice water for 5 minutes, then peel and quarter each egg.
2. Step 2: In a large salad bowl, combine 3 medium quartered ripe tomatoes, 1/2 cup Niçoise olives, and 6 oz drained canned tuna. If using, add 4 anchovy fillets arranged on top.
3. Step 3: Whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp salt, and 1/2 tsp black pepper until emulsified and season the salad mixture.
4. Step 4: Add 4 cups mixed salad greens to the bowl and gently toss everything together to coat with dressing.
5. Step 5: Arrange the quartered hard-boiled eggs on top, serve immediately, and enjoy the fresh balance of flavors.