Niçoise Salad

Springtime is salad season, and boy, do I have the perfect hearty salad for you! Niçoise salad is protein-packed, crunchy, and oh-so-satisfying. It’s perfect for meal prep and will keep you full all week long. I love the mixture of textures and flavors in this salad, and while it takes a bit of work to make, it is so worth it! The hard-boiled eggs, protein-packed tuna, crispy green beans and creamy potatoes are the defining ingredients of this salad, in my opinion. The unique-yet-familiar ingredients are what make this salad a classic– and for good reason! This is one of the recipes I always whip out whenever I have a friend who could use a little meal prep TLC when they are super busy. Trust me, it’s a winner!

What is Niçoise Salad?

Niçoise salad is a filling and flavorful salad that traces its origins to Nice, France. The term “Niçoise” literally means, “in the style of Nice”. This tasty salad is chock full of tomatoes, onions, hard-boiled eggs, tuna, green beans, and roasted potatoes and is tossed in a light dressing. It makes a great meal prep lunch for the long week ahead! It’s a classic!

What Kind of Dressing Should I Use?

Niçoise salad is pretty flavorful on its own, so I recommend a light dressing like a lemon vinaigrette that helps cut the richness and elevates the flavors. For something a little creamier, try our favorite lemon dill tahini dressing! Our honey mustard sauce pairs well, too!

How to Store Leftovers

I recommend storing the salad separately from the dressing for the best results. The components will keep in separate air-tight containers for up to 3 days in the refrigerator and can be tossed together before serving. If you’re meal prepping, add a bit of everything to your airtight containers and keep the dressing on the side. Then, just grab and go!

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Niçoise Salad

Niçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.

Course Salad

Cuisine French

Total Cost ($10.64 recipe / $1.77 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 (about 2 cups salad)

Calories 231kcal

Author Jess – Budget Bytes

Cost $2.16 per serving

Ingredients

• salad dressing* see note
• 1/2 Tbsp olive oil $0.09
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp dried dill $0.07
• 1/2 lb. baby potatoes, quartered $1.08
• 1 cup green beans, stems removed $1.50
• 4 cups water $0.00
• 4 hard-boiled eggs, halved $0.76
• 2 heads romaine lettuce, chopped $2.25
• 1 cup grape tomatoes, halved $2.29
• 1/2 red onion, julienned $0.40
• 7 radishes, halved or sliced $0.69
• 1 cucumber, peeled and chopped $0.64
• 1/4 cup olives, strained $1.04
• 2 5oz. cans chunk light tuna $2.00
• 1 pinch salt and pepper, to taste $0.10

Instructions

• Choose your favorite salad dressing. (see note)
• Combine olive oil, garlic powder, onion powder and dried dill in a small bowl. Whisk to combine.
• Quarter the baby potatoes and toss them in the olive oil spice blend.
• Air fry quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
• Bring 4 cups of water to a rolling boil in a medium pot or large saucepan.
• Remove any stems from green beens. Blanch the green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
• Hard boil, peel, and halve the eggs. Chop the romaine lettuce, halve the grape tomatoes, julienne the onion, halve or quarter radishes, peel and chop cucumber, and strain olives.
• Strain the canned tuna and break it apart with a fork.
• Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

See how we calculate recipe costs here.

Notes

*I recommend something light like a lemon vinaigrette (or try our lemon dill tahini dressing or honey mustard sauce) that won’t compete with all of the bold flavors in this salad.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 20g | Protein: 17g | Fat: 10g | Sodium: 368mg | Fiber: 6g

how to make Niçoise Salad – step by step photos

Choose your favorite salad dressing.

Combine 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dried dill in a small bowl. Whisk to combine. Quarter the 1/2 lb baby potatoes, toss in the olive oil and herbs.

Air fry 1/2 lb quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)

Bring 4 cups of water to a rolling boil in a medium pot or large saucepan. Remove any stems from green beens. Blanch 1 cup green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.

Hard boil, peel, and halve 4 eggs. Chop 2 heads of romaine lettuce, halve 1 cup of grape tomatoes, julienne 1/2 a red onion, halve or quarter 7 radishes, peel and chop 1 cucumber, and strain 1/4 cup of olives.

Strain the 2 cans of tuna and break it apart with a fork.

Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

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