Erin’s Recipe Rundown
Texture: Smooth and velvety with just a little crunch for the perfect balance.
Taste: Fresh, bright, and tangy herb vinaigrette.
Ease: Super simple to throw together!
Top Tips: This dressing pairs perfectly with a French classic, Salade Niçoise. I’ve included information on how to make the salad, along with the dressing, below!
Would I make these again? Yes! I love how simple, yet satisfying this dressing is and how well it goes with a wholesome Niçoise salad. Together they make one healthy and filling dish!
xoxo erin
Salade Niçoise is a classic French salad that usually contains tuna (or anchovy fillets), eggs, haricots verts (green beans), potatoes, olives, and tomatoes. As with everything French, the salad is a lesson in sophisticated simplicity!
This Salad Niçoise dressing is full of flavorful herbs and vegetables, smooth olive oil, creamy Dijon mustard, and tangy red wine vinegar for one bright and versatile vinaigrette. Pair it with a Niçoise salad or your own favorite salad! It even works as a marinade!
Featured Comment
From Molly: “This dressing really beats all other versions of this salad. Everyone said it was their favorite part of the salad. I made this for a crowd and was great because it’s such a hearty salad, and with the salad components served in piles they could pick and choose their favorites.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Salad Niçoise Dressing
- Assemble the Salad
- Make-Ahead/Storage/Freezing Instructions
- What are the ingredients in a Niçoise salad?
- Is this Salad Niçoise Dressing gluten-free? What about dairy-free?
- Can I use this dressing for other dishes besides Niçoise salad?
- Salad Niçoise Dressing Tips and Tricks
- More Salad Recipes
- Salad Niçoise Dressing (Fresh Herb Vinaigrette) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make Salad Niçoise dressing. Jump to the recipe card below for the exact measurements.
- Red wine vinegar: Vinegar is the foundation of any vinaigrette and adds acidity that balances well with the olive oil. I like to use red wine vinegar, but you can use white wine vinegar, if you prefer.
- Olive oil: Along with the red wine vinegar, the extra-virgin olive oil forms the base of this dressing. Its rich flavor and smooth texture contrasts well with the vinegar and herbs.
- Dijon Mustard: The mustard helps to combine the oil and vinegar into one cohesive dressing while adding a little kick to the flavor. Dijon is the classic type of mustard used in French cuisine.
- Shallot/garlic: Shallots are milder in flavor than raw onions, making them perfect for salad dressing, while the garlic adds a nice burst of flavor that enhances the whole dressing. They also add to the overall texture of the dressing.
- Herbs: The dried thyme adds earthy, herbal touches to the vinaigrette while the fresh basil leaves add fragrant and slightly sweet flavor. The parsley helps lighten the richness of the other ingredients with its mild, fresh notes.
How to Make Salad Niçoise Dressing
Here’s an overview of how to make this dressing. You can jump to the recipe for the full instructions!
- In a blender: Add the vinegar, shallot, garlic, mustard, thyme, salt, and pepper. You can also use a small food processor.
- With the blender on low: Slowly pour the oil in and blend until it’s emulsified (about 15 seconds).
- Add in herbs: Add the basil and parsley to the mixture. Pulse just a few times until the herbs are finely chopped.
- Store in jar: Transfer the dressing to a jar and set aside.
Assemble the Salad
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make Niçoise salad. Jump to the recipe card below for the exact measurements.
- Hard boiled eggs: Boil the eggs any way you like, but I like to cook them in my Instant Pot. After peeling the eggs, cut them into quarters lengthwise.
- Red potatoes: Red potatoes hold their shape better after cooking, making them great for salads.
- Green beans: Steam the green beans until they are bright green and “just” tender. Your salad will have a nice, hearty crunch!
- Tuna fish: You can use your favorite brand of canned tuna or fresh tuna/tuna steaks. Tossing a little vinaigrette with the tuna gives the fish a burst of additional flavor.
- Spring greens: Any kind of fresh greens will work! I like to use a classic spring mix.
- Cherry tomatoes: Fresh tomatoes add a splash of color and sweetness to the salad.
- Niçoise olives: These briny olives have an intense, savory flavor. If you can’t find niçoise olives, kalamata olives are a good substitute.
How to Make the Salad
Here’s an overview of how to make this salad. You can jump to the recipe for the full instructions!
- Steam the green beans: Place a steamer basket inside a large pot filled with an inch or two of water. Bring the water to a slow boil, then add the green beans and cook until they are bright green and just tender (about 5-7 minutes).
- Cook the potatoes: Place the potatoes into a large pot and cover them with cold water. Bring them to a boil and then cook the potatoes until they pierce easily with a fork (about 15-20 minutes). Drain the the potatoes and transfer to a bowl to cool slightly before slicing into chunks. Drizzle 1/4 cup of the fresh herb vinaigrette over the potatoes while they’re still warm and toss to coat.
- Prep the tuna: Add the tuna to a bowl and drizzle 2-3 tablespoons of the vinaigrette on top. Use a fork to gently flake the tuna.
- Toss the greens: Pour a few tablespoons of the vinaigrette onto the greens and toss until lightly coated. To serve, divide the green onto individual plates. Arrange the potatoes, beans, tuna, eggs, tomatoes, and olives on top of the greens. Add any remaining dressing, if desired. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This dressing can be made up to 5 days in advance. Parts of the salad itself can also be prepped in advance and stored in the fridge: eggs (3 days), potatoes (2 days), and green beans (1 day).
To Store: Store the dressing in a screw-top jar or airtight container in the refrigerator for up to 5 days. Bring to room temperature and shake or whisk when ready to use.
To Freeze: This dressing does not freeze well due to the high oil content.
What are the ingredients in a Niçoise salad?
Most Niçoise salad recipes include classic ingredients like hardboiled eggs, French beans or string beans, chunks of tuna, tomatoes, olives, potatoes, and an herb or bright lemon vinaigrette.
Is this Salad Niçoise Dressing gluten-free? What about dairy-free?
This Salad Niçoise dressing (and the salad itself) is typically gluten-free and dairy-free. If you are needing to avoid such allergens, double-check that the condiments you use are marked gluten-free and/or dairy-free to be safe!
Can I use this dressing for other dishes besides Niçoise salad?
Definitely! This Salad Niçoise dressing is an herb vinaigrette that pairs well with other salads. It can also be used as a marinade for vegetables, grilled chicken, or fish. This dressing can even be used in pasta salad. It’s flavor profile makes it very versatile!
Salad Niçoise Dressing Tips and Tricks
- Tossing the potatoes with some of the dressing while the potatoes are still a little warm helps them absorb the flavor fully.
- The dressing also adds a much-needed flavor boost to the canned tuna by tossing them together before adding the tuna to the salad!
- To save time on busy weeknights, you can prepare the Salad Niçoise dressing and some of the salad ingredients ahead of time for easier assembly.
- While this salad is a great meal all on its own, it also pairs well with other sides for a heartier meal. Thin, crispy bread or crackers are great options. You can even serve it with soup. I love pairing it with a light soup, like my sweet corn soup!
More Salad Recipes
Salad Niçoise Dressing (Fresh Herb Vinaigrette)
Video
Ingredients
Fresh Herb Vinaigrette:
- 1/4 cup red wine vinegar
- 1 shallot chopped
- 1 small garlic clove minced
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 cup extra-virgin olive oil
- 8 fresh basil leaves
- 1/4 cup parsley
For the Salad:
- 4 hard boiled eggs quartered
- 1/2 lb red potatoes
- 2 handfuls of green beans
- 2 5 oz cans of tuna
- 10 ounces spring greens
- 1 cup cherry tomatoes halved
- 1/2 cup niçoise olives or kalamata
Instructions
Fresh Herb Vinaigrette:
- In a blender or small food processor, add the vinegar, shallot, garlic, mustard, thyme, salt and pepper.
- With blender on low, slowly pour in the oil and blend until emulsified, about 15 seconds.
- Add basil and parsley and pulse a few times until finely chopped. Pour into a jar and set aside.
For the Salad:
- COOK THE POTATOES: Place potatoes in cold water to cover. Bring to a boil and cook until tender. About 15-20 minutes until they pierce easily. Drain potatoes and transfer to a bowl. Let cool slightly then cut into chunks. Toss with 1/4 cup of the fresh herb vinaigrette.
- STEAM THE GREEN BEANS: Place a steamer basket in a large pot and bring water to a boil. Add the green beans and cook until they are bright green and just tender, about 5-7 minutes.
- Toss the tuna with 2-3 tablespoons of the vinaigrette, gently flaking apart with a fork. Toss greens with a few tablespoons of the vinaigrette until lightly coated and divide amongst individual plates. Arrange potatoes and beans, tuna, eggs, tomatoes, and olives over greens. Serve and enjoy!
Lovely recipe thank you very much for sharing
We’re so pleased you enjoyed the recipe, Sue! Thank you for your kind feedback!
Thanks to the comment of a previous poster – who made the dressing but served the component ingredients self-serve style – I am going t make this recipe for a tricky group to host, dietarily. Meaning, I would like to do much the same.
There is only one person who refuses to eat anything that lives in the sea. I could double up the hard boiled eggs but I aspire to offer a second complementary protein source to the tuna. Suggestions? Thanks in advance. Making the herb dressing now for tonight’s side salad and tomorrow’s pseudo-Nicoise salad (use up some ingredients).
Hi Teresa, thank you for your comment. That’s a hard one. Tuna is the classic protein and often replacements are other seafood options. You could offer vegan/vegetarian options like chickpeas, beans, lentils, or other legumes. Or you could experiment with other animal proteins, but we’ve never tried that in a nicoise salad before. We’d love to hear how it goes!
Excellent, both the Nicoise and dressing. For a variation which is superb, use white wine vinegar cut in half with water and add lots of dry or fresh TARRAGON. It’s a whole new treat. Philip Stuart
LOVED this dressing, thank you! This was so quick to make with the Instant Pot too.
I’m so glad it turned out for you!
A friend from France made this for a party, and it was pretty close to your recipe, except she added capers (yum). On a whim, I made it a few weeks later with some leftover grilled salmon following your recipe and added the capers. I am now the king of Nicoise in my wife’s la familia (she’s Italian). Even my brother-in-law, who typically doesn’t eat much fish (go figure) requested I add more salmon next time I make it. A homerun dish!
Frying the capers sounds amazing! I love the idea of enjoying it over grilled salmon as well. Thanks for the comment!
Totally delish!!! Will definitely make again!!
I’m glad you enjoyed it!
Truly excellent dressing and salad!
Just like in France
This dressing really beats all other versions of this salad. Everyone said it was their favorite part of the salad. I made this for a crowd and was great because it’s such a hearty salad, and with the salad components served in piles they could pick and choose their favorites.
I’m so glad you liked the dressing! Great idea to make this for a crowd 🙂
Tossed my potatoes in the herb vinaigrette… and they are MAGICAL! Loved this hearty and fresh salad.
When do I add the vinegar?
I must have missed it.
The vinegar is added under Instructions, No. 1, with ingredients going into food processor/blender.
This looks delicious. You make me want to eat salad! and I am not a salad eater so that is saying a lot.
So excited about this!