Niçoise Salad with Soft-Boiled Eggs and Tuna 🥗

Niçoise Salad with Soft-Boiled Eggs and Tuna 🥗

Niçoise salad is one of those classics I keep coming back to. Nothing complicated. Just good ingredients that work really well together. Tomatoes, potatoes, green beans, olives, tuna and soft-boiled eggs. Simple ingredients, but when everything is seasoned properly and brought together with a good vinaigrette, it becomes so much more than just a salad.

One of those dishes that works superb for lunch, dinner, or simply sitting outside in the sun with a glass of wine 😛


🥔 Potatoes and Green Beans

Ingredients

  • baby potatoes

  • green beans

  • salt

Method

  1. Cook the potatoes in well-salted water until tender.

  2. Allow them to cool slightly and cut them in half.

  3. Blanch the green beans or steam them until tender but still slightly crisp.

  4. Transfer them to ice water to stop the cooking process.

🥚 Soft-Boiled Eggs

Ingredients

  • eggs

Method

  1. Cook the eggs in boiling water for 6 minutes.

  2. Transfer immediately to ice water.

  3. Peel just before serving.

🍅 Remaining Ingredients

Ingredients

  • cherry tomatoes

  • olives

  • shallot

  • chives

  • dill

  • tuna

Method

  1. Cut the cherry tomatoes in half.

  2. Drain the olives and slice them into halves or rounds.

  3. Thinly slice the shallot.

  4. Finely chop the chives and dill.

🥄 Vinaigrette

This is what ties the whole salad together.

Ingredients

  • honey

  • Dijon mustard

  • salt

  • black pepper

  • chives

  • lemon juice or apple cider vinegar

  • olive oil

Method

  1. Combine the mustard, honey and lemon juice or vinegar.

  2. Add the salt, pepper and chopped chives.

  3. Slowly whisk in the olive oil until emulsified.

Easy trick: Add everything to a small jar, close the lid and shake vigorously.

🍽️ Finish

  1. In a large bowl, combine:

    • potatoes

    • green beans

    • tomatoes

    • olives

    • shallot

  2. Dress with the vinaigrette and gently toss.

  3. Arrange on a serving plate.

  4. Top with the tuna and soft-boiled eggs.

  5. Finish with chives and a little fresh dill.

✨ 3xT — Tips, Tricks & Twists

Tip: Cool the green beans in ice water.
They’ll stay bright green and keep their crunch.

Trick: Add the tuna and eggs at the very end.
The salad looks cleaner, and the eggs stay intact.

Twist: A little honey in the vinaigrette.
It balances the acidity and mustard beautifully.

Bonus: Dress the potatoes while they’re still slightly warm.
They absorb flavour much better.

Dober tek!