Ina Garten Salad Nicoise Recipe

This fresh, vibrant Ina Garten Salad Nicoise Recipe is made with tender baby potatoes, crisp green beans, and rich oil-packed tuna, ready in 35 minutes. Slicing into a perfectly soft-boiled egg letting the yolk mingle with the tangy Dijon vinaigrette brings everything together. I make this for Sunday lunches when I want something hearty yet light.

Why This Classic Works

I used to throw all my salad ingredients in a bowl and hope for the best. That changed when I learned how to properly compose a Nicoise salad on a large platter.

The secret is blanching the potatoes and green beans just until tender, then shocking them in ice water. It keeps the vegetables vibrant and prevents them from turning into mush.

Ina Garten Salad Nicoise Recipe Ingredients

For the Vinaigrette:

• 1/2 cup good olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Salad:

• 1 pound baby red potatoes
• 1/2 pound French green beans (haricots verts)
• 4 large eggs
• 1 (7-ounce) jar high-quality tuna packed in olive oil, drained
• 1/2 pound cherry tomatoes, halved
• 1/2 cup Nicoise olives, pitted

How To Make Ina Garten Salad Nicoise Recipe

1. 1. Make the vinaigrette: Whisk the olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until completely smooth.
2. 2. Boil the potatoes: Place the baby potatoes in a pot of salted water, bring to a boil, and cook for 10-15 minutes until tender.
3. 3. Blanch the green beans: Add the green beans to boiling water for 3 minutes until crisp-tender, then immediately plunge them into an ice bath.
4. 4. Cook the eggs: Boil the eggs for 8 minutes, cool them in ice water, then peel and slice them in half.
5. 5. Assemble the platter: Arrange the potatoes, green beans, tomatoes, eggs, olives, and flaked tuna on a large serving platter.
6. 6. Dress the salad: Drizzle the Dijon vinaigrette evenly over the arranged ingredients just before serving.

Recipe Tips

• Use oil-packed tuna: Tuna packed in water lacks the rich texture needed to stand up to the bold vinaigrette.
• Shock your vegetables: The ice bath immediately stops the cooking process and locks in the bright green color of the beans.
• Dress while warm: Toss the potatoes in a little dressing while they are still warm so they absorb the flavor.

What To Serve With Salad Nicoise

This hearty salad is practically a full meal on its own. I like to serve it with a warm, crusty baguette to soak up any leftover vinaigrette on the plate. A crisp glass of chilled Sauvignon Blanc also pairs beautifully with the briny olives and tuna.

How To Store

Store the leftover salad components in separate airtight containers in the fridge for up to three days. Keep the dressing in a glass jar and shake well before using it again. Do not dress the whole salad ahead of time or it will become soggy.

FAQs

Can I use fresh tuna instead of canned?

Yes, you can sear fresh tuna steaks for about two minutes per side. Slice the fresh tuna and arrange it on the platter in place of the canned tuna.

What are Nicoise olives?

They are small, dark French olives with a briny, slightly sour flavor. If you cannot find them, Kalamata olives make a very good substitute.

Can I make the dressing in advance?

The vinaigrette can be made up to a week in advance and stored in the fridge. Let it sit at room temperature for ten minutes before whisking.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 200mg
• Sodium: 650mg
• Total Carbohydrate: 25g
• Protein: 22g

Try More Recipes:

• Ina Garten Pasta Salad Recipe
• Ina Garten Panzanella Salad Recipe
• Ina Garten Charlie Bird’s Farro Salad Recipe

Ina Garten Salad Nicoise Recipe

Recipe by Imen Dridi

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Crisp, vibrant, and briny, the Ina Garten Salad Nicoise Recipe features tender potatoes, fresh green beans, and rich tuna. Ready in 35 minutes, it makes an impressive platter ideal for relaxed weekend lunches or light summer dinners.

Ingredients

• 1/2 cup good olive oil

• 3 tablespoons white wine vinegar

• 1 tablespoon Dijon mustard

• 1 clove garlic, minced

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1 pound baby red potatoes

• 1/2 pound French green beans (haricots verts)

• 4 large eggs

• 1 (7-ounce) jar high-quality tuna packed in olive oil, drained

• 1/2 pound cherry tomatoes, halved

• 1/2 cup Nicoise olives, pitted

Directions

• 1. Make the vinaigrette: Whisk the olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until completely smooth.
• 2. Boil the potatoes: Place the baby potatoes in a pot of salted water, bring to a boil, and cook for 10-15 minutes until tender.
• 3. Blanch the green beans: Add the green beans to boiling water for 3 minutes until crisp-tender, then immediately plunge them into an ice bath.
• 4. Cook the eggs: Boil the eggs for 8 minutes, cool them in ice water, then peel and slice them in half.
• 5. Assemble the platter: Arrange the potatoes, green beans, tomatoes, eggs, olives, and flaked tuna on a large serving platter.
• 6. Dress the salad: Drizzle the Dijon vinaigrette evenly over the arranged ingredients just before serving.