Classic Niçoise Salad

The platter looks brightest just before serving, when the butter lettuce is still crisp and the tomatoes sit beside the green beans instead of disappearing into a bowl. Classic Niçoise…

By Brad
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November 10, 2026
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Reading time: 8 min

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The platter looks brightest just before serving, when the butter lettuce is still crisp and the tomatoes sit beside the green beans instead of disappearing into a bowl. Classic Niçoise Salad feels generous without being fussy, and the tuna and eggs make it satisfying enough for lunch or dinner. I like that every serving can have a little of each component.

This salad depends on contrast more than elaborate cooking: tender potatoes, crisp-tender beans, soft lettuce, and the briny parts that give the dressing something to play against. I keep the pieces distinct on the platter, then drizzle the dressing over everything right before serving. The result is fresh, colorful, and full of the kind of savory, tangy bites that make you go back for another forkful.

Why a Niçoise platter stays composed instead of tossed

Keeping the ingredients in separate little sections isn’t just a pretty way to serve this salad. It lets the tender lettuce support everything without getting crushed, and it keeps the tuna in soft, distinct pieces instead of breaking it up through the whole bowl. On a platter, the tomatoes, beans, eggs, olives, and anchovies each remain easy to see and easy to choose.

That arrangement also makes the dressing work harder. A tossed salad can get unevenly coated, with some leaves slick and others nearly bare; here, a drizzle across the top reaches the different textures while each ingredient keeps its own character. The first forkful can include a bit of potato and tuna, and the next can be mostly greens and tomato. I aim for a loose, generous layout rather than neat rows, so the salad looks inviting but still feels like a meal.

What each ingredient brings to this Niçoise salad

• Extra-virgin olive oil and red wine vinegar — Because the dressing isn’t cooked, the olive oil’s taste comes through; an everyday extra-virgin bottle is fine, but choose one you enjoy. Red wine vinegar gives the dressing its bright edge, while Dijon mustard helps the oil and vinegar come together when whisked. Mince the garlic finely so it blends into the dressing instead of leaving a large, sharp bite.
• Yukon Gold potatoes and green beans — Yukon Golds turn tender but hold their shape when cut into pieces, giving the salad a soft, substantial element. Fresh green beans provide the crisp-tender contrast; trimming them before cooking makes them easy to arrange and eat. There isn’t a substitute in the ingredient list that gives quite the same balance of creamy potato and fresh green crunch.
• Butter lettuce and cherry tomatoes — Butter lettuce is tender enough to fold around the other components without competing with them. Dry the washed leaves well; water clinging to them dilutes the dressing and makes the platter look wet. Halved cherry tomatoes give you juicy bites without needing to cut larger tomatoes at the table.
• Tuna, olives, and anchovies — Tuna packed in olive oil brings a richer, softer texture than a leaner tuna would, so drain it without breaking it up more than necessary. Niçoise olives are the classic choice, and pitted Kalamata olives are the listed alternative; they’re easy to use and still give the salad a salty, briny bite. The anchovy fillets add a concentrated savory note, so drain them before placing them on the platter.

Cook each component to the texture it needs

Whisk the sharp, savory dressing

Whisk the olive oil, red wine vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper in a small bowl until combined. The dressing should look blended, with the mustard and garlic distributed through the oil and vinegar. If you see a slick of oil separating while you work, keep whisking until the mixture comes together. Set it aside while you cook the eggs and vegetables.

Let the eggs finish off the heat

Put the water and eggs in a 4-quart saucepan and bring the water to a boil over high heat. Cover the pan, remove it from the heat, and let the eggs stand for 10 to 12 minutes. Transfer them to cold running water and leave them there until cool, then peel. Don’t keep the pan over the burner during the standing time; the eggs continue cooking in the hot water without direct heat.

Simmer the potatoes until fork-tender

Return the water to a boil, add the kosher salt and the 1-inch potato pieces, then lower the heat to a simmer. Cook for 10 to 12 minutes, checking for a fork to slip into the pieces without resistance. If a piece is falling apart when lifted, it has gone past tender, so start checking toward the beginning of the time range. Lift the potatoes into a large bowl and let them cool for 10 minutes.

Keep the green beans crisp-tender

Add the trimmed green beans to the same pot and cook them for 3 to 4 minutes. They should be tender enough to bite but still have a little snap, not limp or soft. Drain them as soon as they reach that texture, then rinse under cold water to stop the cooking. Let them drain well so excess water doesn’t collect on the platter.

Arrange the salad and dress it at the end

Arrange the butter lettuce on a large platter, then add the potatoes, green beans, halved tomatoes, tuna, eggs, olives, and anchovies. Keep the pieces of tuna distinct as you place them, and spread the other components around so every portion has a mix. Drizzle the dressing over the salad just before serving. The platter is ready when the greens still look crisp and each ingredient is easy to pick out.

Easy ways to change the platter without losing its character

Questions that come up while making Niçoise salad

Classic Niçoise Salad

Classic Niçoise salad layers tender Yukon Gold potatoes, crisp-tender green beans, tuna, eggs, olives, and anchovies over butter lettuce. A tangy Dijon and red wine vinegar dressing ties together this French composed salad.

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Prep Time 15 minutes mins

Cook Time 26 minutes mins

Cooling 10 minutes mins

Total Time 51 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: French

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

For the dressing

• 0.25 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 cloves garlic small, minced
• 0.5 tsp kosher salt
• 0.25 tsp ground black pepper

For the salad

• 3 qt water
• 4 eggs large
• 1 tbsp kosher salt
• 1 lb Yukon Gold potatoes cut into 1-inch pieces
• 8 oz green beans trimmed
• 1 head butter lettuce small, leaves separated, washed, and dried
• 1 pint cherry tomatoes halved
• 2 can (5 oz) tuna in olive oil drained
• 0.5 cup Niçoise olives or pitted Kalamata olives
• 8 fillets anchovies drained

Equipment

• 1 4-quart saucepan
• 1 large platter

Method

 

Make the dressing

1. Whisk the olive oil, red wine vinegar, Dijon mustard, garlic, 1/2 teaspoon kosher salt, and ground black pepper in a small bowl until combined.

Cook the eggs and vegetables

1. Put the water and eggs in a 4-quart saucepan and bring to a boil over high heat.
2. Cover, remove from the heat, and let stand for 10-12 minutes.
3. Transfer the eggs to cold running water until cool, then peel.
4. Return the water to a boil, add 1 tablespoon kosher salt and the potatoes, and simmer for 10-12 minutes until the potatoes are fork-tender.
5. Lift the potatoes into a large bowl and let cool for 10 minutes.
6. Add the green beans to the same pot and cook for 3-4 minutes until crisp-tender.
7. Drain the green beans and rinse under cold water.

Assemble the salad

1. Arrange the lettuce on a large platter.
2. Top with the potatoes, green beans, tomatoes, tuna, eggs, olives, and anchovies.
3. Drizzle with the dressing and serve.

Notes

For the best texture, keep the components separate until just before serving. Refrigerate leftovers in an airtight container for up to 2 days; do not freeze. For a vegetarian variation, omit the tuna and anchovies.