Erin’s Recipe Rundown
Texture: Smooth and velvety with a little crunch where you want it — perfectly balanced for a classic Niçoise.
Taste: Bright, fresh, and tangy — a herb-forward vinaigrette that lifts salads and fish alike.
Ease: Very simple to prepare—blend, pulse, and store.
Top Tips: This vinaigrette is a natural match for Salade Niçoise. Below you’ll find guidance for both the dressing and assembling the salad so you can make a complete, satisfying meal.
Would I make this again? Yes. It’s quick, forgiving, and equally at home on a composed Niçoise or tossed with grilled vegetables, chicken, or pasta for a flavorful weeknight meal.
xoxo erin
Salade Niçoise is a classic French composed salad that traditionally features tuna (or anchovies), hard‑boiled eggs, haricots verts (green beans), new potatoes, olives, and ripe tomatoes. The appeal is its elegant simplicity: quality ingredients prepared simply and dressed with a bright vinaigrette.
This fresh herb vinaigrette combines aromatic herbs and aromatics with smooth extra‑virgin olive oil, creamy Dijon mustard, and tangy red wine vinegar. The result is a versatile dressing that works beautifully on a Niçoise, on mixed greens, as a marinade, or even in pasta salad.
Featured Comment
From Molly: “This dressing really beats other versions of this salad. It was the favorite part — hearty for a crowd and easy to customize when ingredients were served in piles for people to pick and choose.”
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Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Salad Niçoise Dressing
- Assemble the Salad
- Make-Ahead / Storage
- What are the ingredients in a Niçoise salad?
- Allergen Notes
- Other Uses
- Tips and Tricks
- More Salad Recipes
- Recipe
Ingredients You’ll Need
Below are notes on key ingredients for the fresh herb vinaigrette and the Niçoise salad. Exact measurements are provided in the recipe card further down.
- Red wine vinegar: Provides the bright acidic backbone of the vinaigrette. White wine vinegar can be substituted if preferred.
- Olive oil: Use a good-quality extra‑virgin olive oil for flavor and mouthfeel; it balances the vinegar and herbs.
- Dijon mustard: Acts as an emulsifier and adds a gentle savory heat typical of French vinaigrettes.
- Shallot and garlic: Shallots are preferred for their mild, sweet onion flavor; garlic adds depth. Both contribute to the dressing’s texture and aroma.
- Herbs: Dried thyme adds earthiness while fresh basil and parsley brighten and perfume the dressing; use fresh herbs for the best flavor.
How to Make Salad Niçoise Dressing
The method is straightforward: blend the aromatics and acid, stream in oil to emulsify, then fold in fresh herbs. The steps below summarize the process; full quantities and the recipe are in the recipe card.
- Blend the base: Combine the red wine vinegar, shallot, garlic, Dijon mustard, dried thyme, salt, and pepper in a blender or small food processor.
- Emulsify: With the blender on low, slowly pour in the olive oil until the dressing comes together and thickens slightly, about 15 seconds.
- Add fresh herbs: Add basil and parsley, pulsing only a few times so the herbs are finely chopped but still bright.
- Store: Transfer to a jar and refrigerate until ready to use. Shake or whisk before serving if separation occurs.
Assemble the Salad
Ingredients for the Salad
Here are the main components to assemble a classic Niçoise. Exact amounts are in the recipe card below.
- Hard‑boiled eggs: Quartered for easy placement on the salad.
- Red potatoes: Small red potatoes hold their shape and are ideal when boiled and tossed with a little dressing.
- Green beans: Steam until bright green and tender‑crisp for texture contrast.
- Tuna: Canned tuna works well; toss it with a bit of the vinaigrette to add flavor. Fresh tuna can also be used.
- Spring greens: Use a mixed spring greens or lettuces of your choice as the salad base.
- Cherry tomatoes and olives: Halved tomatoes add sweetness; Niçoise or Kalamata olives contribute briny depth.
How to Make the Salad
A quick overview to compose the salad so each bite has balance. Full step‑by‑step instructions are in the recipe card.
- Steam green beans: Cook until bright green and just tender, about 5–7 minutes.
- Cook potatoes: Boil whole or halved red potatoes until fork‑tender, drain, cool slightly, then cut into chunks. Toss warm potatoes with some vinaigrette so they absorb flavor.
- Prep tuna and greens: Gently flake tuna and toss with a few tablespoons of vinaigrette. Toss the greens lightly with vinaigrette as well.
- Assemble: Arrange greens on plates and top with potatoes, beans, tuna, eggs, tomatoes, and olives. Add more dressing to taste and serve immediately.
Make-Ahead / Storage
To make ahead: The dressing can be prepared up to 5 days before serving. Salad components can be partially prepped and stored: hard‑boiled eggs (up to 3 days), cooked potatoes (up to 2 days), and cooked green beans (1 day).
To store: Keep 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 to recombine before using.
To freeze: This vinaigrette is not suitable for freezing because high oil content affects texture and separation.
What are the ingredients in a Niçoise salad?
A traditional Niçoise typically includes hard‑boiled eggs, green beans, tuna, potatoes, tomatoes, olives, and a bright herb or lemon vinaigrette. The composition can vary by region and personal preference, but those are the classic elements.
Allergen Notes
This dressing and the composed salad are generally gluten‑free and dairy‑free. If you need to avoid specific allergens, verify that the mustard and other packaged ingredients are labeled safe for your needs.
Can I use this dressing for other dishes?
Absolutely. The herb vinaigrette is versatile: use it on mixed greens, as a marinade for grilled vegetables, chicken, or fish, or toss it with warm pasta salads.
Salad Niçoise Dressing Tips and Tricks
- Toss warm potatoes with a portion of the dressing so they absorb flavor and become more cohesive in the salad.
- Dress the canned tuna lightly before adding it to the salad to boost flavor and moisture.
- Prepare the dressing and certain salad elements in advance to speed weeknight assembly without sacrificing freshness.
- This composed salad is substantial on its own but pairs nicely with thin, crusty bread or a light soup for a fuller menu.
More Salad Recipes
- Arugula Pear Goat Cheese Salad with Maple Vinaigrette
- Mediterranean Salad with Grilled Chicken
- Kale Salad with Cranberries (Gluten‑Free, Dairy‑Free)
- Chicken, Kale & Wild Rice Salad
- Marinated Cucumber Tomato Salad
- Avocado Green Goddess Dressing
Salad Niçoise Dressing (Fresh Herb Vinaigrette)
Erin Collins
15 mins
20 mins
5 mins
4 servings
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 green beans
- 2 (5 oz) cans tuna
- 10 oz 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, combine the red wine vinegar, chopped shallot, minced garlic, Dijon mustard, dried thyme, salt, and pepper.
- With the blender on low, slowly stream in the olive oil and blend until the mixture is emulsified, about 15 seconds.
- Add the basil leaves and parsley and pulse a few times until the herbs are finely chopped. Pour into a jar and set aside.
For the Salad:
- COOK THE POTATOES: Place potatoes in a pot and cover with cold water. Bring to a boil and cook until tender, about 15–20 minutes. Drain and transfer to a bowl to cool slightly, then cut into chunks and toss with 1/4 cup of the vinaigrette.
- STEAM THE GREEN BEANS: Place a steamer basket in a pot with an inch or two of water. Bring to a simmer and steam the green beans until bright green and just tender, about 5–7 minutes.
- Toss the tuna with 2–3 tablespoons of the vinaigrette and gently flake with a fork. Toss greens with a few tablespoons of vinaigrette until lightly coated. Divide the greens among plates and arrange potatoes, beans, tuna, eggs, tomatoes, and olives on top. Add extra dressing if desired and serve.
Notes
Tossing potatoes/tuna: Tossing warm potatoes with vinaigrette helps them absorb flavor. Tossing canned tuna with a little dressing also significantly improves its taste and texture in the salad.
Make‑ahead: The dressing can be made up to 5 days in advance. Cooked eggs, potatoes, and green beans can be prepared ahead and refrigerated for the times noted above to speed assembly.
Storage: Keep the dressing refrigerated in a sealed jar for up to 5 days. Bring to room temperature and shake well before using.
Freezing: Not recommended for this vinaigrette due to the oil content.
Nutrition (per recipe)
Carbohydrates: 18 g |
Protein: 57 g |
Fat: 62 g |
Sodium: 1343 mg