Composed Niçoise Salad with Tuna and Classic Vinaigrette

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A traditional French Niçoise salad featuring layered fresh vegetables, hard-boiled eggs, seared tuna, and a tangy olive oil vinaigrette. This French recipe, ready in about 40 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 410 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

• 2 medium, quartered ripe tomatoes
• 4, hard-boiled and halved large eggs
• 1/2 cup Niçoise olives
• 7 oz, drained canned tuna in olive oil
• 8 oz, trimmed green beans
• 12 oz, halved small new potatoes
• 6 anchovy fillets
• 4 cups mixed salad greens
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1, minced garlic clove
• to taste salt
• to taste freshly ground black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 12 oz halved new potatoes in a pot of salted water and bring to a boil. Cook for 15 minutes until tender but firm. Drain and set aside to cool.
2. Step 2: While potatoes cook, bring another pot of salted water to a boil. Add 8 oz trimmed green beans and blanch for 3 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop cooking.
3. Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, salt, and freshly ground black pepper until emulsified and smooth.
4. Step 4: On a large serving platter, arrange 4 cups mixed salad greens as a base. Artistically place 2 quartered ripe tomatoes, 4 halved hard-boiled eggs, 1/2 cup Niçoise olives, cooled potatoes, blanched green beans, 7 oz drained canned tuna, and 6 anchovy fillets in sections over the greens.
5. Step 5: Drizzle the prepared vinaigrette evenly over the arranged salad. Serve immediately to enjoy the fresh Mediterranean flavors.