Nicoise Salad

Easy and delicious, whip up this salad in no time!

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10 mins
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10 mins
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  1. Begin by boiling the potatoes until tender. Once cooked, drain and set aside.

  2. In a pot of boiling salted water, blanch the green beans until just tender, about 2 minutes. Drain and transfer to an ice bath to cool. Halve the beans and set aside.

  3. To make the dressing, whisk together olive oil, lemon juice and dijon mustard in a small bowl until combined. Set aside.

  4. In a large bowl combine potatoes, green beans, olives, cherry tomatoes, butter lettuce and anchovy fillets (if using). Add in the tuna and pour over the dressing; toss gently to combine all ingredients evenly throughout the salad.

  5. Serve chilled or at room temperature with extra lemon wedges and freshly ground black pepper. Enjoy!


  • For the salad:
  • 2 potatoes, cut into small cubes
  • ½ cup green beans, blanched and halved
  • ¼ cup black olives
  • 10 cherry tomatoes, halved or quartered
  • ½ head butter lettuce, washed and roughly chopped
  • 4 anchovy fillets (optional)
  • 1 can tuna in water, drained and flaked
  • For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dijon mustard

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