Salad Niçoise with Homemade Dressing
Salad Niçoise is traditionally made with eggs, green beans, potatoes, tomatoes, olives and fish tossed in a lemony vinaigrette. It is probably one of my all-time favorite salads.
During the summer I have a ton of basil, thyme and oregano growing in the garden to make the vinaigrette. And fresh green beans are in season so it is perfect for this time of year!
Tossing the warm potatoes in the lemony herbed vinaigrette before adding it to the salad takes it to another level.
Although it is traditionally served with tuna fish or anchovies, I’m not a huge fan of fish. So we use deli turkey instead. If you use any type of canned tuna keep in mind that it can contain casein and make sure the can is BPA-free, too.
This vinaigrette recipe makes much more than you would need for two large dinner salads. But it keeps well in the fridge and can be used for lunch salads and even as a meat marinade (lemony herbed chicken sounds pretty good).
So I usually cook up extra potatoes, eggs and green beans and store them in the fridge to make it for lunches during the week, too. Yum! That is why this recipe is scaled to serve about four salads.
You can get really creative with it, too. I’ve seen so many versions of Salad Niçoise on Instagram. Have fun with it!
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Salad Niçoise | Gluten-Free, Dairy-Free
A delicious Salad Niçoise made with eggs, green beans, turkey, tomatoes, olives and potatoes tossed in a fresh herb, white wine and lemon vinaigrette.
- 3/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup white wine vinegar
- 1 medium shallot
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tsp fresh oregano, finely chopped
- 1 tsp GF Dijon mustard
- salt & pepper
- cooked GF deli turkey, cut into pieces
- 4 large eggs
- 8 small potatoes
- 8 oz green beans
- 4 Roma tomatoes
Whisk together the ingredients for the vinaigrette. Set aside.
Scrub the potatoes, cut into quarters and add to a large pot filled with cold filtered water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
Using a scoop, remove the potatoes from the pot and toss with some of the vinaigrette. Set aside.
Add the green beans to the water and cook for about 5 minutes. Remove from the pot and stop the cooking in an ice bath.
Meanwhile, place the eggs in a small pot of water and slowly bring to a boil. Cook until the eggs are medium to hard-boiled, about 10 minutes. Remove from the boiling water and stop the cooking in an ice bath. Remove the shells.
Assemble the salads. Whisk the vinaigrette and drizzle over the salad.